Punch Cake
![Punch Cake](https://www.yumecipe.com/_site_media/com_strava/mod_recepty/recipe/00000341/img_en_4x3/punch-cake_00180.jpg)
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
Ingredients
Ingredients
apricot marmelade | 2.1 | cup | 500 | milliliters | |
baking powder for gingerbread | 0.75 | oz | 18 | grams | |
chicken egg | 12 | pcs | 12 | pieces | |
flour medium | 12 | tbsp | 12 | tablespoon | |
lemon-juice | 5 | tbsp | 5 | tablespoon | |
powdered sugar | 12 | tbsp | 12 | tablespoon | |
powdered sugar | 5.25 | oz | 150 | grams | |
raspberry syrup | 1.7 | cup | 400 | milliliters | |
raspberry syrup | 1 | tbsp | 1 | tablespoon | |
rum | 6.75 | tbsp | 100 | milliliters | |
rum-raspberry flavor | 1.5 | tsp | 8 | milliliters | |
sugar granulated | 0 | oz | gram | ||
water | 6.75 | tbsp | 100 | milliliters |
Recipe
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.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00000341/small/priprava-piskotoveho-cesta.jpg)
2.
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.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00000341/small/piskotove-cesto.jpg)
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00000341/small/spodny-plat-natrety-dzemom.jpg)
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.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00000341/small/puncovy-sirup.jpg)
5.
The best way how to slowly fill the layer in the middle is by injecting the syrup.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00000341/small/stredny-puncovy-plat.jpg)
6.
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).
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00000341/small/platy-ukladame-naseba.jpg)
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00000341/small/sirup-na-puncovu-polevu.jpg)
8.
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.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00000341/small/puncova-poleva.jpg)
9.
We cover the whole cake with an icing.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00000341/small/puncove-rezy-na-plechu.jpg)
Bon appetit!