Raffiniert aromatisch und unwiderstehlich saftig

A classic bundt cake is the perfect accompaniment to coffee, tea, or simply enjoyed as a delightful treat in between. Infused with a hint of STROH, the cake acquires a distinctive aromatic touch. This simple bundt cake recipe is elevated to a beloved favorite.


  • 5 eggs
  • 240 g soft butter
  • 330 g sugar
  • 200 g plain flour
  • 50 g ground almonds
  • vanilla sugar
  • grated lemon zest
  • butter and flour for the bundt cake pan
  • 50 g STROH 80



  • 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 130 g 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 simple syrup: In a small pot, combine 100 g of sugar with 100 ml of water. Bring the mixture to a brief boil, then let it cool completely. Once cooled, mix it with STROH.
  • Carefully remove the bundt cake from the pan, then slowly drizzle the STROH-sugar syrup mixture over it, ensuring it’s absorbed evenly.


Rumgugelhupf mit STROH

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