Ingredients
- 5 eggs
- 240 g soft butter
- 230 g sugar
- 200 g plain flour
- 50 g ground almonds
- vanilla sugar
- grated lemon zest
- butter and flour for the bundt cake pan
- simple syrup*
- 50 g STROH 80
*To make simple syrup, bring equal parts of water and sugar to a boil and let them simmer over medium heat for approximately 15 minutes, stirring continuously to dissolve the sugar. Allow the syrup to cool completely before using it in further preparations.
Preparation
- Separate the eggs. Beat soft butter with 100 g of sugar, vanilla sugar, and lemon zest until frothy.
- Gradually add the egg yolks, waiting briefly after each addition until they are fully incorporated.
- Combine flour with ground almonds.
- Whisk the egg whites with the remaining sugar until stiff peaks form.
- Gently fold the butter mixture into the egg white mixture, followed by the almond-flour mixture.
- Pour the batter into a greased and floured bundt pan, and bake in a preheated oven at about 190 °C for 45 minutes.
- Remove the pan from the oven and let the cake rest in the pan for 20 minutes.
- Meanwhile, prepare a syrup by making a simple sugar syrup, allowing it to cool, and then mixing it with STROH.
- Remove the bundt cake from the pan and slowly pour the STROH-sugar syrup mixture over it, allowing it to be absorbed well.