Puncstorta
Puncstorta is among the classic Hungarian cakes, often prepared for special occasions like birthdays or holidays. The cake's softness and rich flavour profile come from the punch and vanilla cream, making it a unique dessert. Puncstorta is a truly festive dish that impresses every guest.
During the preparation of Puncstorta, the sponge cake is cut into smaller pieces and then layered with cream, punch syrup and vanilla cream to create a delicious, soft cake. The dish is a true experience for every occasion that is hard to get tired of and you can feel the rich punch taste at every bite.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). In a bowl, cream the eggs with the sugar until light and fluffy. Add the vanilla sugar and melted butter.
2
Sift in the flour and baking powder, then gently fold to combine. Divide the batter into two portions and add red food coloring to one portion.
3
Pour the batters into two separate baking pans and bake for 25-30 minutes, or until the sponge cakes are golden brown. Let them cool completely.
4
Crumble the cooled sponge cakes, then mix with the apricot jam, rum, water, and puncs aroma (punch flavouring) until you have a homogeneous filling.
5
Line a cake pan with parchment paper. Place one layer of sponge cake crumbs into the pan, then spread the filling on top. Finally, add the second layer of sponge cake crumbs.
6
Make the glaze: whisk together the powdered sugar with the lemon juice and a little red food coloring until smooth. Pour the glaze over the top of the cake and let it set.
7
Serve the Puncstorta chilled, sliced.
