No-one can resist a Punschkrapfen, or punch cake – it is small, bright pink, laced with rum and “one of us”! The delightful punch cake is a well-established regular amongst Austrian desserts and has sweetened many a coffee-time, particularly at Christmas – and this already for generations!
- 4 eggs
- 120 g icing sugar
- 1 pack of vanilla sugar
- 1 pinch of salt
- 120 g flour (coarse)
- 150 g chocolate (melted)
- 60 ml rum
- 60 ml coffee
- 100 g nuts (chopped)
- 50 g jam
- punch glaze
Directions for Punschkrapfen
- Pre-heat the oven to 180°C/ 350 °F (fan oven).
- To make the biscuit dough, whisk the eggs, sugar, vanilla sugar and a pinch of salt until frothy. Gradually fold in the flour. Spoon the mixture onto a braking tray lined with baking paper so it is approx. 1 cm deep. Bake for approx. 15 minutes and allow to cool.
- Use a biscuit cutter to cut out circles. Cut the remaining dough into small pieces and mix this well with softened chocolate, rum, coffee and chopped nuts as well as the jam. Leave to stand for a few minutes.
- Place a biscuit circle into a round ca. 5 cm deep biscuit cutter. Fill with the rum soaked sponge so it is approx. 3/4 full and then top with another biscuit circle. Carefully press out of the biscuit cutter and smooth the sides with pureed jam.
- For an extra special effect, glaze with punch icing.
The origins of the Punschkrapfen go back many years. This Viennese speciality has already been baked in Austrian households for centuries. However, the inventor of the cake – be it an imperial and royal court confectioner or a sweet Viennese girl – remains a mystery. There are many myths and stories concerning its beginnings but a fact, unbelievable yet true, is that this small and exquisite, rum-laced cake with its eye-catching icing is, in fact, a classic of Austrian “Restlküche” (dishes which used up leftovers).