300 ggranulated sugar
2 Pkg.vanilla sugar
300 gplain flour
800 gleftover cake (wichtig ohne Obst!), Abschnitte, Biskotten, Brösel, ...
250 gapricot preserves
50 mllemon juice
2Oranges (Saft und Abrieb)
400 gFondant flüssig, rote Lebensmittelfarbe (Geleaste am besten, nicht flüssig)
1 Glasglacé cherries
Piglet pink with a red cherry on top – the Punschkrapfen rum punch square can hardly be overlooked. Nobody knows who had the flash of inspiration for this pastry – but it’s a fact that Punschkrapferl rum punch squares have been eaten for many generations. Above all, it has risen to cult status, especially in Vienna. It’s related to the French Petit Four, which means “little bite”. Since it is very tedious to glaze each square individually, Ms Christine found a way to make it easier: she lets us bake a whole rum punch tray. You use cake leftovers, cut-offs (like from your freshly baked Belvedere cake slices), sponge fingers or the like; the only important thing is that you do not use fruitcake leftovers. Rum punch cake is not only made of the aromatic filling, it is also made of sponge batter. The pastry does not need any butter, is baked for a fairly short time and at a very hot temperature, therefore it stays elastic, juicy and still gets a good brownish colour. Patience will pay off with this cake, whisking the egg yolks with sugar properly is important – the smoother, the better! The icing is made of liquid fondant and food colouring — you can buy both at a good retailer or confectioner that you trust. But you can also use the ready-made pink icing from the supermarket.
For the sponge batter:
- Preheat the oven to 190°C fan, and line two baking trays with parchment paper.
- Separate the eggs and beat the egg yolks together with rum, sugar and vanilla sugar. Sieve the flour and slowly trickle it into the egg mixture. Whisk the egg whites and fold into the egg yolk mixture quickly with an egg whisk. Spread this batter evenly on both prepared baking trays and bake them for 10 to 12 minutes in the oven. Take the trays out of the oven and turn them, while still hot, onto parchment paper that’s been sprinkled heavily with granulated sugar and allow them to cool.
For the filling:
- Crumble the cake leftovers into a large bowl, add all other filling ingredients, and mix it thoroughly with your hands. Take good care that the mixture is not too moist! Spread the filling over the sponge base and put the second base on top of it. Allow to cool for one hour.
For the glaze:
- Heat the fondant carefully to at most slightly warmer than body temperature (not beyond 38°C!) and stir in the food colouring gradually, until you get the pink hue that you want. Glaze your cake with the completed glaze, and allow to cool until the fondant is hardened.
You can use any cake leftovers, or you can also use cakes that didn’t come out how you wanted
Oven settings/baking time and temperature
Bake sponge batters for a short time and at a high temperature, so that they become golden brown but are still flexible and juicy. Bake at 190°C fan for about 10 to 15 minutes
Tools you’ll need
Scale, hand mixer (+ mixing bowl) or kitchen machine, spatula, dough scraper,
short angular cake palette knife, parchment paper, pot, baking tray, large bowl for the filling, heavy-weight cutting board, square baking tin, cooking spoon