It is its sweetness which gives the traditional Carinthian Easter feast its unique sweet-savoury flavour. The cake has various names depending on the region but it is an obligatory part of any Easter feast – the Kärntner Reindling (Carinthian ring cake). Anyone who finds it hard to resist anything sweet, will be hopelessly lost with this speciality: the cake which is made by hand according to an old recipe will simply have you addicted! Go on, have a feast!



For the sponge:

  • 500 g flour
  • 20 g yeast
  • 250 ml milk (luke-warm)
  • 60 g icing sugar
  • 1 pack vanilla sugar
  • 2 eggs
  • 120 g butter (soft)
  • 1/2 lemon (untreated, grated peel)
  • 1 dash of rum
  • salt

For the filling:

  • 50 g butter
  • 100 g icing sugar
  • 1 tbsp cinnamon
  • 100 g raisins
  • 50 g butter (for the tin)

Directions for Reindling

  1. Firstly, sift the flour into a bowl and make a hollow in the centre. Crumble the yeast, add to the flour and stir with a little milk and sugar. Cover and leave in a warm place for approx. 20-30 minutes.
  2. Add the remaining milk, sugar, salt, vanilla sugar, eggs and soft butter and knead to form a smooth dough.
  3. Roll out the dough on a floured surface so it is approx. 2 cm thick and cover with a dry tea towel.
  4. For the filling, melt the butter and use to brush the surface of the dough. Mix the sugar with the cinnamon and sprinkle over the dough and then evenly distribute the raisins over this.
  5. Firmly roll up the dough and place in a well-greased Gugelhupf baking tin. Leave to stand again for 15-20 minutes and then bake in pre-heated oven at 170-180 °C/ 350 °F for 50-60 minutes.
  6. Remove from the oven and allow any steam to evaporate. Loosen from the tin and tip out.


Add nuts of your choice for a nuttier taste.


The Reindling has been Carinthia’s cult cake already for centuries – a skilfully rolled and baked yeast dough with a filling of cinnamon, sugar and raisins true to the motto, “a crispy outer with a soft inner”. In this way the Reinling developed into a dessert during the farming year which was served as a festive treat for the whole family and became associated with happy occasions such as Christmas, Easter and weddings. The cake is traditionally made, as it always has been, in a clay or ceramic mould which doesn’t have a hole in the centre like the Gugelhupf but is, instead, a “Reindl” (baking dish) which is also the inspiration behind the name.

This distinctively shaped cake is relatively easy to make, fluffy and is still filled with raisins.
A sweet classic in Austria is the Altwiener Gugelhupf. This distinctively shaped cake is relatively easy to make, fluffy and is still filled with raisins.