THE RÜHRKÜCHEN (Stir Cake) - our exquisite and very moist Guglhupf (bundt cake) refined with egg liqueur, glazed, and poached. This name originates from the southern German-Austrian-Swiss region and is probably the most well-known. In our Saxon regions and Central Germany, it is also known as Aschkuchen (a cake), while in northern Germany, it is known as Napfkuchen (a cake made from a swirl of sugar), Rodonkuchen (a cake made from a swirl of sugar), or Topfkuchen (a cake made from a pot of sugar). A less common term is found in Lower Lusatia, where it is called Bäbe (a cake made from sugar). In the Rhineland and Palatinate, they bake Bundkuchen (a cake made from a swirl of sugar). But they all share one thing: the highest quality from a artisan baker!
 Weight: approx. 300g
 Dimensions: approx. 15 cm in diameter, height approx. 8 cm
 Ingredients: Send us an email. We'll be happy to send you a product data sheet upon request.
 Decoration: glazed and poached
 Storage: Room temperature
 Shelf life: The cake is eaten faster than it lasts.
 Allergens: Send us an email. We'll be happy to send you a product data sheet upon request.
 Nutritional values per 100g: g fat / g saturated fat / g sugar / g salt / kcal
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