It's time to celebrate!

In 2022, STROH celebrated its 190th anniversary. For this occasion, a delicious, gluten-free jubilee cake was created, featuring plenty of hazelnuts, creamy nougat, and of course, a generous pour of STROH.

Ingredients for 1 Cake
22 cm, 8-10 servings

  • 120 g butter(Lactose-free butter can be used)
  • 50 g icing sugar
  • 8 egg-yolk
  • 5 egg white
  • 80 g refined sugar
  • 60 g grounded almonds
  • 240 g grounded hazelnuts
  • 150 g apricot jam
  • 70 g STROH 40
  • 200 g hazelnut nougat
  • a dash of cinnamon
  • ca. 150g hazelnut crunch, to sprinkle on the cake



  • Beat lukewarm butter with icing sugar, cinnamon and egg-yolk until frothy.
  • Beat egg white with refined sugar. Mix almonds, hazelnuts and gently fold in the butter mixture with the beaten egg whites.
  • Place the mixture in a cake pan and bake in a preheated oven at 180 °C top bottom heat for approx. 40 minutes (in fan only 175° and approx. 35 minutes).
  • Let the cake cool.
  • Boil apricot jam with STROH.
  • Melt nougat in a water bath.
  • Cut the cake once in half and soak with the jam-rum mixture, sprinkle some of the nougat on top.
  • Stack the cake and spread the remaining jam.
  • Finally, coat the cake with nougat and sprinkle with hazelnut crunch.
  • Let it cool down.


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