This variation of a bundt cake using yeast incorporates a moist nut filling. Delicious for breakfast as well afternoon tea.
Ingredients & Allergens
nut filling (78%) (WALNUTS, sugar, BUTTER, EGGS, domestic rum [38 vol.%], cinnamon), Striezelteig (WHEAT flour, MILK, BUTTER, EGG YOLK, sugar, marzipan [ALMONDS], yeast, inland rum [38 vol.%], salt, vanilla sugar, lemon juice
Allergens: walnuts, butter, eggs, wheat flour, milk, butter, egg yolk, almonds
per 100g / Calories: 2359 kJ (incl. energy: 567 kcal) / Fat: 39g (of which saturates: 10g / Carbohydrates: 41g (of which sugars: 23g) / Protein: 10g / Salt: 0.41g