Description
Zum Anbeißen ist er allemal der Punschkrapfen. Das Allzeit beliebte Rezept finden sie hier für ihre Lieben zu Hause. Schnelle und Einfache Kuchen Rezepte.
Ingredients
Scale
- 6 eggs, separated
- 240 g powdered sugar
- 1 packet vanilla sugar
- 1 grated lemon zest
- 1 pinch salt
- 200 g flour (type 480)
- 150 g apricot jam
- 40 ml Grand Marnier
- 400 g fondant
- 1 portion pink food coloring
- 1 splash water
Instructions
- Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper to prevent sticking.
- Separate the eggs, placing the yolks in one bowl and the whites in another. In a large mixing bowl, combine the egg yolks with the powdered sugar, vanilla sugar, and grated lemon zest. Beat the mixture with an electric mixer for at least 4 to 5 minutes until it becomes pale, creamy, and fluffy. This step is crucial for a light sponge.
- In a clean bowl, add a pinch of salt to the egg whites and beat them until stiff peaks form. This will help give the sponge its airy texture.
- Gently fold the flour and the beaten egg whites into the yolk-sugar mixture in several additions, using a spatula or a large spoon. Be careful not to deflate the mixture; use gentle, sweeping motions until the batter is smooth and uniform.
- Pour the batter onto the prepared baking tray and spread it evenly. Bake the sponge cake in the preheated oven for about 8 to 10 minutes, or until the surface is lightly golden and a toothpick inserted into the center comes out clean.
- Remove the sponge from the oven and allow it to cool slightly. Once cooled, cut the sponge into two equal layers. Trim the edges off the sponge to create straight sides; reserve the trimmings for the punch filling.
- For the punch filling, cut the reserved sponge trimmings (and any leftover sponge) into small cubes. Place them in a bowl and mix with 150 g apricot jam and 40 ml Grand Marnier. Stir the mixture thoroughly until the pieces are well moistened and the mixture becomes cohesive. Allow it to rest for 30 minutes so the flavors can meld and the sponge absorbs the liquid.
- Take one sponge layer and spread a thin, even layer of apricot jam over its surface. On the second sponge layer, evenly spread the punch filling mixture all over.
- Carefully place the layer with the punch filling on top of the layer with the jam, so that the jam and the punch filling are sandwiched in the middle. Gently press the two layers together to ensure they stick, but do not compress too much.
- Place the assembled cake in the refrigerator and chill for at least 1 hour to allow it to set and firm up, making it easier to cut.
- After chilling, use a square or rectangular cutter to cut the cake into individual small squares, traditionally about 3-4 cm in size. If you do not have a cutter, use a sharp knife to cut neat squares.
- With a pastry brush, coat all sides of each small cake square with a thin layer of apricot jam. This helps the fondant glaze adhere properly.
- To prepare the fondant glaze, place the fondant in a heatproof bowl. Add a splash of water and a few drops of pink food coloring. Gently heat the mixture over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring frequently until the fondant is smooth and fluid but not too runny.
- Using a fork or a skewer, dip each cake square into the warm pink fondant glaze so that it is completely covered on all sides. Let any excess glaze drip off and place the glazed cakes on a wire rack to set. If desired, use additional fondant or decorations to embellish the tops.
- Allow the Punschkrapfen to set completely at room temperature before serving. Store any leftovers in an airtight container.
Notes
The Punschkrapfen can be further decorated with fondant flowers, chocolate drizzle, or candied cherries for an extra festive touch. For best results, use high-quality apricot jam and allow sufficient chilling time to ensure clean cuts and stable cakes.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg