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Punschkrapfen
Punschkrapfen: Viennese pink-iced sponge cubes with a jam and orange filling
Punschkrapfen are the bright pink cubes that glow from every Viennese Konditorei counter, especially in winter. Traditionally the filling of sponge crumbs, jam and chocolate is soaked in rum punch, which gives the cake its name, so the classic version contains alcohol. This recipe makes the alcohol-free version with orange juice and strong black tea, which keeps the fruity, warming flavour that children can eat too; to make the traditional one, swap 40 ml of the orange juice for dark rum. The sponge is moist and dense, the icing sweet and crackly. A common mistake is skipping the overnight press; the cubes fall apart when cut. Many pink colourings use carmine, made from insects, so choose a plant-based one such as beetroot red. Chef's tip: cut with a knife dipped in hot water and wiped between each cut for clean edges.
- Total time
- 80 min
- Difficulty
- hard
- Serves
- 15
Ingredients
For the sponge
For the filling
For the icing
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Method
0/8 doneStep 1: Heat the oven to 375°F (350°F fan). Line a 30 × 40 cm baking tray with baking paper.
3 minStep 2: Whisk 6 eggs, 5 ½ oz caster sugar and 1 tsp vanilla paste for 8–10 minutes until very thick and pale and the mixture falls in a ribbon that sits on the surface. Fold in 5 ½ oz plain flour in two goes, then trickle in 1 ⅜ oz butter and fold until just combined.
12 minStep 3: Spread evenly in the tray and bake for 12–15 minutes, until golden and the sponge springs back when pressed. Turn out onto paper and cool.
15 minStep 4: Cut the sponge across into three equal pieces, about 30 × 13 cm. Keep two neat pieces for the base and top, and crumble the third into fine crumbs.
5 minStep 5: Warm 9 oz apricot jam until runny. Mix two thirds of it with the crumbs, ¼ cup orange juice, 2 ½ tbsp strong black tea, 1 tsp orange zest, 1 ¾ oz dark chocolate and 1 tbsp cocoa powder into a moist, sticky paste that holds together when squeezed.
5 minStep 6: Spread a thin layer of the remaining jam on one sponge piece and lay it, jam up, in a container about 30 × 13 cm lined with cling film. Press the filling on evenly, then the second sponge piece on top. Cover, put a light weight such as a small chopping board and a tin on top and chill overnight.
8 minStep 7: Turn the block out and brush the top thinly with the last of the jam. Mix 10 ½ oz icing sugar, 4 tbsp orange juice or water and 2 drops plant-based red food colouring into a thick, pale pink icing that flows slowly from a spoon; add a few drops of water if it is too stiff.
5 minStep 8: Pour the icing over the top and smooth it with one stroke of a palette knife. Leave to set for 1 hour, until it no longer feels sticky, then trim the edges and cut into 4 cm cubes with a hot knife.
10 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 3 g
- Carbs
- 52 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does punschkrapfen take?
- About 80 minutes in total: 60 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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