For a delicious summer

This recipe is inspired by the traditional 'Reindling' from southern Austria, which is a bundt cake with rum, raisins and cinnamon. With a little vanilla and whipped cream, you can easily create this summer version of the delicious treat.

Ingredients for 6 Mini Cakes

  • 2 eggs (size M)
  • 1 egg yolk
  • 2 tbsp honey
  • 3 caps STROH 60 or STROH 80 (depending on your preferance)
  • vanilla seeds from one vanilla bean
  • 50 g sour cream
  • 175 ml whipped cream
  • 30 g raisins
  • 50 ml STROH 60 or STROH 80 (depending on your preferance)
  • 2 teaspoons of cinnamon
  • 1 tbsp honey
  • 4 tbsp hazelnuts (chopped)



  • Mix the raisins with STROH and let it boil in a pot. Reduce the heat and put it aside until the raisins have soaked up all the liquid.
  • Whisk the eggs with egg yolk, honey and vanilla seeds over a double boiler for ten minutes.
  • Let it cool over iced water and whisk it for a further five minutes.
  • Stir in three caps of STROH, the cinnamon and the hazelnuts. Fold the whipped cream it into the STROH mixture.
  • Fill six mini bundt cake baking pans with half of the mixture and pour the STROH raisins and a bit of honey on each bundt cake. Sprinkle it with cinnamon and add the remaining mixture.
  • Freeze the bundt cakes for at least six hours or overnight.


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