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
  • 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.



  • 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.


Rumgugelhupf mit STROH

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