Punch cake
easy
90 mins
90 mins
Ingredients
- 3 Eggs (size M)
- 100 g Sugar
- 75 g Flour
- 75 g Cornstarch
- 1 coated Tsp Baking Powder
- 1/2 l Milk
- 1 package Vanillin sugar
- 1 package Pudding powder
- 7-10 Tbsp "Vanilla flavored"
- 100 g Hazelnut flakes
- 5 TABLESPOONS white rum
- 5 TABLESPOONS Red wine
- 250 g Icing sugar
- 100 g candied fruit
- 7-10 Tbsp Grease
Directions
- 1
Separate eggs. Beat the egg whites with 3 tablespoons of water until stiff. Add sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder and fold in carefully. Spread the dough into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. In the meantime, bring milk (up to 4 tablespoons) and vanilla sugar to the boil. Stir the rest of the milk with pudding powder until smooth and add to the boiling milk. Bring to the boil once and set aside. Let the sponge cake cool down well. Meanwhile roast the hazelnut leaves in a dry pan. Fold half with 1 tablespoon of rum into the pudding. Mix red wine with 2 tablespoons of rum. Halve the sponge cake. Soak halves with rum-red wine. Spread the vanilla pudding on one half. Put the other half on top. For the icing, mix icing sugar with remaining rum and 2-3 tablespoons of water and cover the cake. Let the icing stand for about 15 minutes. Decorate the edge with the remaining hazelnut leaves and cover the middle with candied fruit. Makes 12-16 pieces
- 2
Dishes: Eschenbach
- 3
Glasses: Krömer Zolnir
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