ReceptnaptárPunch Cake
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Whisk the egg whites to stiff peaks, gradually adding 50 g of the sugar.
- Once the foam is completely stiff, add the remaining 130 g sugar and the 10 egg yolks.
- Remove the whisk and gently fold in the plain flour and rice flour with a wooden spoon.
- Divide the batter into four equal parts: mix grated chocolate into one, red food coloring into another, leaving the other two plain.
- Bake the four batters separately into thin layers, about 10-12 minutes per layer at 180°C.
- Let the baked layers rest for a day before assembling the cake.
- For the filling, rub the sugar cubes over the lemon and orange zest, add the fruit juice and the softened gelatine, and boil into a syrup.
- Once cool, add the rum and the crumbled sponge cake until you get a thick cream.
- Layer the cake with this cream to assemble it.
- For the icing, rub the sugar over the orange zest, cook with water into a syrup, remove from heat, add rum and enough icing sugar to thicken it, and tint it pale pink with a few drops of red food coloring.
- Coat the cake with this icing.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Sponge base for punch cubes · Hungarian
- Russian tea biscuits · Hungarian
- Coffee Cake · Hungarian
- Iced punch (Romanian punch) · Hungarian
- Tartufini di ricotta e cacao (ricotta cocoa truffles) · Italian
- Russischer Zupfkuchen (“Russian” torn cake with cocoa pastry and quark filling) · German
More hungarian ideas
- Candied whole chestnuts
- Pralinet Torta (Hazelnut Praline Cake)
- Chestnut Cake
- Walnut Cake
- Orange Cake
- Vanilla Cake Without Eggs
- Sand Cake
- Mocha Cake
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings