A very traditional cake originated in Austria
Shape the flour into a wreath on the table surface. Add the sugar, butter, and work well in the middle of the wreath. then add the remaining ingredients. Mix in the flour gradually, little by little. The amount of milk depends upon the consistency & firmness of the dough. Chill the dough, when ready to use, roll out about a 1/2 cm thick bottom, cover the bottom of the cake ring. Place a centimeter-thick strip of dough around the edge of the moistened floor. Cover the bottom of the cake with a generous amount of raspberry jam and then place thin strips of dough across the top.(see picture) Brush the pastry with egg yolk and bake the cake in a medium-hot oven. (300F.)
by Chef Ulrich Koepf