A delicious treat from the South of Austria

The Reindling cake has a long-standing tradition in Austria's southernmost state Carinthia. A good Reindling is moist, sweet, and prepared with a generous amount of sugar and cinnamon. But what is an absolute must in a Reindling? Raisins! And they taste the best when soaked in STROH.


For the dough

  • 500 g of plain flour
  • 20 g fresh yeast or 1 package dry yeast
  • 250 ml lukewarm milk
  • 2 eggs
  • 1 egg yolk
  • 70 g icing sugar
  • 1 pack of vanilla sugar (approx. 18 g)
  • ½ tsp lemon zest
  • butter for greasing the cake pan
  • caster sugar for dusting the cake pan


For the filling

  • 3 tbsp butter
  • 5 tbsp sugar
  • 10 tbsp STROH 60 or STROH 80
  • 1 tsp ground cinnamon
  • 25 g raisins



  • For the yeast dough, mix the flour with yeast in a bowl. If fresh yeast is used, mix it with some lukewarm milk and add it to the flour.
  • Stir in milk, eggs, egg yolks, powdered sugar, vanilla sugar, and lemon zest, and process the ingredients into a dough.
  • Let the dough rise in a warm place for about 30 minutes until it has doubled in size.
  • Preheat the oven to 175 °C fan.
  • Knead the dough briefly and roll it out into a rectangular shape on a flour-dusted surface.
  • Put all the ingredients for the filling into a pot and let them boil briefly.
  • Spread the filling evenly on the dough.
  • Roll the dough in, then shape the dough into a wreath.
  • Grease a bundt cake pan with butter and dust it with caster sugar.
  • Put the cake into the cake pan and let it rise again briefly.
  • Bake the Reindling in the oven for 45 minutes.


Kärntner Reindling mit STROH

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