Nuss Reindling(Nat Coil)
Make the dough for Striczel.
Knead 2/3 softened cup butter and 2 tablespoons flour to a smooth paste. After the Striezel dough has rested half an hour, roll it out ½ inch thick on a floured board. Spread the dough with the butter-and-flour paste. Fold in the left third and right third of the dough, making 3 layers. Roll it out again, rolling away from you. Give the dough a half turn, so that it lies the long way from left to right, and fold it again in 3 layers. This is a “turn.” Let the dough rest in a cool but not cold place for ½ hour. Repeat the “turns” twice more and let the dough stand in a cool place for 1 hour.
Roll the dough out into an oblong, brush it with 2 tablespoons melted butter, and spread it with I cup walnuts, chopped, ½ cup light brown' sugar, and ½ cup granulated sugar. Sprinkle the filling with a mixture of 1 teaspoon cinnamon and ¼ cup powdered sugar and with 2 tablespoons melted butter and roll up the dough. Coil the roll in a spiral in a round 10-inch cake pan, with one end in the center, and let it rise in a warm place for 1 hour. Bake in a moderate oven (350° F.) for 1 hour. Dust the Nast Reindlig with sugar. Let it stand for at least 12 hours and slice thin to serve.
Bischofs-brot (Bishops' Bread)
Beat 6 egg yolks light and creamy with 2/3 cup sugar. Stir in 1 cup sifted flour and add ¾ cup almonds, blanched and slivered. ½ cup each of white and dark raisins. ¼ cup chopped candied citron, ¼ cup mixed chopped candied lemon and orange rind, and 6 ounces sweet cooking chocolate, cut into small cubes. Fold in 6 egg whites, beaten stiff. Pour the batter into a buttered and floured loaf pan and bake the cake in a slow oven (300° F.) for 1 hour. Let the cake stand for at least 24 hours and serve in very thin slices.
Kugelbupf
Dissolve 1 envelope of yeast in ¼ cup lukewarm water and add 2 tablespoons sugar. Put the cup in a warm place for ½ hour.
Sift 6 cups Hour into a warm howl. Add 1 cup sugar, 1 teaspoon salt, 1 teaspoon vanilla, 1 cup raisins, ¾ cup slivered almonds, and the grated rind of 1 lemon and toss these ingredients to combine them. Make a well in the center of the flour, pour in the yeast mixture, and stir. Incorporate as much flour into the liquid as possible. Stir 2 beaten eggs and ½ cup melted butter into the dough, continue to incorporate the flour, and work in gradually about 2 cups warm milk, to form a smooth dough. Dust the dough with flour, cover it with a warm towel, and let it rise in a warm place for 2 hours, or until it doubles in bulk.
Turn the dough out on a floured board, punch it down, and shape it quickly into a ring. Put the ring in a well-buttered 10-inch tube pan. Cover the pan and let the dough rise for 1 hour. Bake the Kugelbupf in a moderate oven (350° F.) for about 1 hour. If the top browns too quickly, cover it with buttered paper. Dust the cake with powdered sugar and let it stand overnight before slicing.
For holiday breakfasts, bake Kugelbupf dough in well-buttered bread pans, slice the cake, toast it, and serve with butter and jam.
Sandtorte (Sand Cake)
Beat 8 eggs and 4 egg yolks with 1 ¼ cups sugar in the top of a double boiler over simmering water until the mixture is light, fluffy, and tripled in bulk. Remove the pan from the heat and continue beating until the mixture is cool. Fold in, little by little, 2 cups cake flour and ½ cup ground almonds. Add ½ cup melted butter, 1 ½ tablespoons dark rum or kirsch, and the grated rind of 1 lemon.
Line the bottom of a buttered 10-inch spring-form pan with buttered paper, pour in the batter, and bake the Torte in a moderate oven (350° F.) for 45 minutes to 1 hour, or until it tests done. Paint the warm Torte with melted butter and dust it with powdered sugar. Do not cut it for at least 24 hours, preferably for 3 or 4 days. Slice very thin to serve.
Gesundheitskuchen (Health Cake)
Beat 4 egg yolks light and creamy with 2/3 cup sugar. Add a pinch of salt and the grated rind of 1 lemon. Sift 2 ½ cups cake flour with 4 teaspoons baking powder. Stir the flour into the egg yolks alternately with 3 tablespoons heavy cream mixed with ½ cup milk. Add ½ cup floured raisins and fold in 4 egg whites, beaten stiff. Pour the batter into an 8-inch tube pan, buttered and dusted with ½ cup shaved almonds. Bake the cake in a moderate oven (350° F.) for 1 hour.
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