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10 to 12
servingsMedium
By Flo Braker
Published 1984
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.
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