Talk about a change of gears that’ll practically give you whiplash, this week I’ll be making an Austrian cake called a rehrücken. Why on earth would I want to do that? For one because I’ve been wanting to try it for ages, and for two, because I feel as though I’ve been neglecting German-speaking Europe for too long. I’ve also had a rehrücken pan for probably two years now, and it’s high time I used it.
But what exactly is a rehrücken? Why, it’s a cake that’s designed to look like one of these: a larded venison tenderloin. Which is a little weird. But heck, I’m game. Buh-dum bum.