Punschkrapfen

Discover the traditional flavors of Austria with this delightful Punschkrapfen recipe. A cherished Viennese dessert, these cake sandwiches consist of layers of airy sponge cake filled with a luscious combination of apricot jam and orange liqueur. Encased in vibrant pink icing, these treats offer a perfect balance of sweetness and zest, ideal for any festive occasion or afternoon tea.

Ingredients

🥚 6 large eggs separated into yolks and whites
🍬 550g powdered sugar 200g for batter, ~350g for icing Kallige (ΚΑΛΟΓΗ) Icing Sugar
🌾 200g flour
🍦 1 packet vanilla sugar
🍋 1 lemon zest and juice
🍑 150g apricot jam
🍊 40ml Grand Marnier or 40ml brandy + 40ml orange juice Grand Marnier
🧂 A pinch of salt
🌈 1 drop red food coloring
🍫 Cocoa powder optional
🥛 Milk or water optional, for icing
🍫 Chocolate sauce optional, for garnishing

Instructions

1- Prepare Sponge Cake Batter:

• Separate the 6 eggs, placing yolks in one bowl and whites in another.
• Add 200g powdered sugar and vanilla sugar to the yolks. Blend until pale and fluffy using the Bosch stand mixer.
• Clean the mixing bowl thoroughly.
• In the clean bowl, add egg whites and salt, then whip to stiff peaks.
• Gently fold the yolk mixture into the whites with a rubber spatula to maintain its airy texture.
• Line a baking tray with baking paper, spread the batter evenly to about one finger's thickness.

2- Bake Sponge Cake:

• Preheat the Beko oven to 180°C (350°F).
• Bake until the sponge cake is lightly golden brown.
• Let it cool completely.

3- Cut Sponge Layers:

• Use a cookie cutter to cut individual rounds from the sponge. Reserve trimmings for filling.

4- Prepare Filling:

• Break leftover sponge trimmings into crumbs.
• Mix crumbs with apricot jam and Grand Marnier in a bowl until a cohesive mix forms.
• Optionally add cocoa powder for color.

5- Assemble Punschkrapfen:

• Spread apricot jam on one sponge round; place in a mold.
• Add filling, press gently with a plunger tool.
• Spread jam on another round; place on top, forming a sandwich.
• Repeat the process.

6- Prepare Icing:

• Mix remaining powdered sugar with lemon juice in a bowl for a smooth icing.
• Add a drop of red food coloring for a pink color.

7- Ice Punschkrapfen:

• Use a fork to dip each Punschkrapfen in icing, letting excess drip off.
• Allow icing to set on baking paper.

8- Garnish (Optional):

• Once icing sets, drizzle with chocolate sauce for a decorative finish.

Prep Time: Approx. 40 mins
Cook Time: Approx. 15–20 mins
Total Time: Approx. 1 hour
Servings: 6–8
Calories per Serving: ~290 (estimate)
Equipment: Stand Mixer Bosch, Oven Beko, Mixing bowls, whisk attachment, rubber spatula, baking tray, baking paper, oven mitts, round biscuit/cookie cutter, spoon, measuring cups, metal ring mold, plunger tool, fork, white serving platter

Cooking Tips

• Ensure egg white bowl is grease-free for proper whipping.
• Gently fold the batter to keep it airy.
• Adjust icing liquid for desired consistency and flavor.

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Punschkrapfen