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1477 Reichhalter prepares a RH cake for us

A recipe created by Martina and Andreas Heinisch from the restaurant 1477 Reichshalter

Our kitchen philosophy is based on locality and sustainability. We do not use any ready-made products in the preparation of our meals, we produce everything ourselves. From the lemonade to the jam, everything is homemade. The cake recipe that we are sharing with you today was also made by Martina and Andreas Heinrich from the restaurant 1477 Reichshalter self-created. The recipe tastes great with a warm cup of good coffee or freshly brewed tea and is supposed to conjure up a little wealthy feeling in your own four walls. Have fun trying!

Ingredients for the RH cake:

For the biscuit mixture

  • 200g butter
  • 300g butter
  • 1 packet of vanilla sugar
  • pinch of salt
  • 1 teaspoon zest of organic lemon
  • 150g ginger
  • 90g milk
  • 120g egg yolks
  • 300g flour
  • 10g baking powder

For the RH cream (prepare one day in advance)

  • 3 sticks of lemongrass
  • 30g ginger
  • 5 juniper berries
  • 500ml cream
  • 30g sugar
  • Zest of 3 organic lemons
  • 3-4 sheets of gelatine (silver)
  • 150g RH syrup
  • 330g whipped cream

For the lemon curd

  • 200g sugar
  • 300g lemon juice
  • 150g eggs
  • 30g butter


1. For the RH cream, roughly mash the lemongrass, ginger and juniper berries in a blender. Bring the mixture to the boil together with the cream, sugar and lemon zest and leave to stand overnight. The next day, strain the cream and fold in the gelatin, syrup and whipped cream.

2. For the biscuit mixture, beat the butter with the sugar until frothy. Then add the vanilla sugar, a pinch of salt, lemon zest and mixed ginger.

3. Mix the milk with the egg yolk well and stir into the butter and sugar mixture. Then carefully fold in the flour, mixed with the baking powder.

4. For the lemon curd, mix the sugar with the lemon juice and the eggs and heat. Finally stir in the butter into the hot mixture and let it cool down.

5. Spread the biscuit mixture on two baking trays (25x40cm) and bake at 170 degrees hot air for about 20 minutes.

6. Let the dough cool down and cut out four circles of the same size. Layer the cake. Start with the sponge cake base, then apply a layer of cream and then the lemon curd. Repeat the process and finish with the cream.

7. Garnish with dried lemon slices, lemon curd - and RH cream dabs.

Enjoy the meal! And see you hopefully soon in 1477 Reichhalter

– Martina and Andreas Heinisch

Martina and Andreas Heinisch
Restaurant 1447 Reichhalter
Sitting area 1447 Reichhalter
Room in the 1447 Reichhalter


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