Bundt Cake with Strawberry Compote Recipe

1. In a planetary mixer with a paddle attachment, add SwissBake® Crème Cake Base (Vanilla), water, and fresh eggs to the mixing bowl.

2. Mix at slow speed for 3 minutes.

3. Scrape the batter, add vegetable oil, and mix at slow speed for 1 minute.

4. Increase speed to medium and mix for an additional 5 minutes.

5. Pour the prepared batter into the Bundt cake mould.

6. Bake in a preheated oven at 170°C to 180°C for approximately 25–30 minutes, or until a skewer inserted into the center comes out clean.

7. Allow the cake to cool on a wire rack (cooling time: 60 minutes).

 

1. In a large bowl, whisk together the powdered sugar, melted butter, milk, and vanilla extract.

2. Slowly whisk in the remaining  of milk, or until the glaze reaches a pourable consistency. You may not need all of the milk.

3. If the glaze is too thin, add more powdered sugar to thicken it.

 

1. In a saucepan, combine fresh strawberries, sugar, and lemon juice.

2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 15 minutes).

3. Remove from heat and allow to cool.

1. Once the Bundt cake has completely cooled, drizzle the white glaze over the top, allowing it to drip down the sides.

2. Spoon the strawberry compote over the cake, allowing it to settle into the grooves.