Preparation info

  • Makes

    10 to 12

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

This viennese favorite is a wonderful cake that does not bake all the way through so that it has a deliciously creamy inside. Traditionally, its shape and decoration were intended to resemble a saddle of venison prepared for roasting.

The following is an adaptation of my favorite version of rehrücken, which I had at Schloss Rabenstein, an incredible medieval castle near Graz, Austria.