punch cake

Name: punch cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 Eggs (size M); 1 pinch Salt; 90 g + 50 g sugar; 50 g Flour; 25 g + 25 g cornstarch; 1 can(s) (850 ml; separation weight: 500 g) Apricots; 1 glass (720 g ; separation weight: 395 g) Plums; 250 ml Red wine; 50 ml Cherry nectar; 2 (à 2 g) Bag of spice for mulled wine (Glühfix); 6 TABLESPOONS Rum; 800 g Whipped cream; 3 packages Vanillin sugar; 4 packages Cream stabiliser; 50 g flaked almonds; 1 TABLESPOON ground pistachio kernels; 3 Gold Pearls; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 Eggs (size M)
1 pinch Salt
90 g + 50 g sugar
50 g Flour
25 g + 25 g cornstarch
1 can(s) (850 ml; separation weight: 500 g) Apricots
1 glass (720 g ; separation weight: 395 g) Plums
250 ml Red wine
50 ml Cherry nectar
2 (à 2 g) Bag of spice for mulled wine (Glühfix)
6 TABLESPOONS Rum
800 g Whipped cream
3 packages Vanillin sugar
4 packages Cream stabiliser
50 g flaked almonds
1 TABLESPOON ground pistachio kernels
3 Gold Pearls
baking paper

Directions

1
Separating eggs. Beat the egg whites and salt with the whisk of the hand mixer until stiff, adding 90 g sugar. Stir in the egg yolk. Sift the flour and 25 g starch and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Leave to cool on a rack. In the meantime, drain the apricots and plums and dice coarsely, except for 3 pieces each.
2
Caramelise 50 g sugar in a pot. Deglaze with red wine and cherry nectar. Add fruit and Glüfix bag. Bring to the boil and simmer at low heat for 3 minutes. Remove the bag. Mix rum and 25 g starch. Bring compote to the boil, add starch while stirring and let it boil for 1 minute. Put 4 tablespoons of compote aside. Let the rest cool down. Cut the sponge cake 2 x horizontally. Place the first cake base on a cake plate and cover with a cake ring. Fill in half of the compote and smooth it down. Whip the cream until stiff, pour in vanilla sugar and cream firming agent. Spread 1/4 of the cream on the compote until smooth. Place the second base on top, layer the compote and 1/4 of the cream again. Finish with the third base. Chill the cake and the whipped cream. Roast the almonds in a pan without fat until golden brown.
3
Place the first cake base on a cake plate and cover with a cake ring. Fill in half of the compote and smooth it down. Whip the cream until stiff, pour in vanilla sugar and cream firming agent. Spread 1/4 of the cream on the compote until smooth. Place the second base on top, layer the compote and 1/4 of the cream again. Finish with the third base. Chill the cake and the whipped cream. Roast the almonds in a pan without fat until golden brown. Let it cool down. Remove cake ring. Put 100 g cream in a piping bag with punched spout. Spread the cake with the remaining cream. Press the flaked almonds to the edge of the cake. Cut remaining apricots and plums into slices. Warm the rest of the compote and stir in the fruit. Spray tuffs on the edge of the cake and 3 high tuffs (fir trees) in the middle of the cake. Decorate tuffs with compote. Sprinkle pistachios on the fir trees and decorate with gold pearls
4
Remove cake ring. Put 100 g cream in a piping bag with punched spout. Spread the cake with the remaining cream. Press the flaked almonds to the edge of the cake. Cut remaining apricots and plums into slices. Warm the rest of the compote and stir in the fruit. Spray tuffs on the edge of the cake and 3 high tuffs (fir trees) in the middle of the cake. Decorate tuffs with compote. Sprinkle pistachios on the fir trees and decorate with gold pearls
5
Waiting time approx. 1 hour