Punch Cake

Punch Cake

delicious, home-made, tender, tasty, luscious, heavenly...simply a punch cake.

recipe,photo-recipe,raspberry syrup,raspberry syrup,rum,rum-raspberry flavor,Cream deserts,Lactose-Free

Cream deserts


No. of servings


Ready in

1 h. 15 min.






apricot marmelade2.1cup500milliliters
baking powder for gingerbread0.75oz18grams
chicken egg12pcs12pieces
flour medium12tbsp12tablespoon
powdered sugar12tbsp12tablespoon
powdered sugar5.25oz150grams
raspberry syrup1.7cup400milliliters
raspberry syrup1tbsp1tablespoon
rum-raspberry flavor1.5tsp8milliliters
sugar granulated0ozgram



1. Preparing biscuit flan (corpus)

chicken egg 12 pcs  flour medium 12 tbsp  powdered sugar 12 tbsp  baking powder for gingerbread 0.75 oz (18 g)

We backe three biscuit corpuses. The biscuit dough is prepared by whisking 4 yolks with 4 table‑spoonfuls of powder sugar. In secong bowl we mix 4 table‑spoonfuls of flour with baking powder. We the egg whites until we get stiff peaks.


To the bowl with whites we gradually whisk a flour with baking powder and the firm snow peaks. We pour the dough into a deep baking pan covered with a wax paper. We cook for about 15 minutes at 355°F (180°C). We prepare the other corpuses in the same way.


apricot marmelade 2.1 cup (500 ml)

We cover two corpuses with softer homemade apricot jam.

4. Preparing punch syrup

water 6.75 tbsp (100 ml)  raspberry syrup 1.7 cup (400 ml)  rum 6.75 tbsp (100 ml)  lemon-juice 3 tbsp  rum-raspberry flavor 1.5 tsp (8 ml)

We bring the water to the boiling point. We add lemon juice, rum, punch flavour and a raspberry syrup. It doesn´t have to be raspberry syrup, it can be any other syrup of red colour. We recommend to use a first-rate syrup. If the syrup is mopre or less sweet, we add a sugar into the mixture.


The best way how to slowly fill the layer in the middle is by injecting the syrup.


When the layer in middle absorbs enough amount of syrup, we put it on the layer bellow, covered with jam, and we put a layer up (covered with a jam).

7. Sugar punch icing

raspberry syrup 1 tbsp

We bring the syrup to the boiling point.


lemon-juice 2 tbsp  sugar granulated  powdered sugar 5.25 oz (150 g)

We add lemon-juice to the syrup and the right amount of sugar so that the icing would be appropriately dense.


We cover the whole cake with an icing.

Bon appetit!

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