Carinthian cake - like on the alp

Carinthian cake seen through a smartphone display

Carinthian cake - like on the alp

November 1st, 2018 |

An Austrian farmer’s wife gave me the recipe for this traditional Carinthian cake. Many years ago, when there was no internet and no airbnb, we had rented their mountain hut for the summer holidays. A hut without running water, without electricity and light. But with a wood stove, ringing cowbells, marmots and heavenly peace. As a welcome gift, we found this cake on the table. When I bake it today, I can almost smell the hut.

Carinthian cake - like on the alp

The “Kärntner Reindling” is one of the most traditional pastries in Austria. It is named after the baking dish, the “Reindl” which is a rather flat form to traditionally bake the yeast cake in. In Austria, they like to eat it already for breakfast or at coffee time, coated with fresh alpine butter or pure.

In Austria the "Kärntner Reindling" is baked in a ring cake or in a box shape pan

Carinthian cake

500 g flour

put the flour in a bowl, press a small deepening in the middle with a spoon

40 g of yeast

crumble yeast into the deepening

1 TS of sugar

¼ l lukewarm milk

add the sugar and some of the milk, stir with some flour to a pre-dough, cover with a dishcloth and allow to rise for about 30 minutes in a warm place

70 g sugar

1 packet of vanilla sugar

1 pinch of salt

3 eggs

120 g soft butter

add the remaining milk, sugar, vanilla sugar, salt, eggs and butter and knead until you have a smooth dough, roll out the dough on a floured work surface approx. 2 cm thick

50 g of melted butter

spread butter on the dough

100 g of sugar

1 TS cinnamon

mix and sprinkle on the dough

100 g raisins

wash, drain and spread evenly over the dough, now roll in the dough and place in a well greased ring cake pan or an box shape pan

cover with a dishcloth and let it rest for another 30 minutes

bake at 180° C for about 50 - 60 minutes

allow to cool in the mould, then remove

2 TS icing sugar

dust with powdered sugar and serve

Print Post

Leave me a message

Leave a Reply Cancel reply

January 7th, 2024 | main dishes

liver dumplings

In terms of sustainability, this recipe is brilliant: you can use leftover bread as a base for the liver dumplings. And in keeping with the motto “Nose to Tail”, according to which we should of course use the entire animal, including the innards, with these liver dumplings you have a very special and sustainable dish on your plate. Two birds with one stone, so to speak.