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Punschkrapfen

Featured in Sweet Treats from My Kitchen.

Classic Punschkrapfen with apricot filling and pink fondant. 80 minutes preparation plus chilling and baking time. Makes 15 pieces.
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Rehan Magic House Recipes
Updated on Fri, 04 Apr 2025 13:32:07 GMT
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An Austrian sweet treat that combines light sponge cake with an aromatic punch filling and pink fondant glaze. The combination of apricot jam, chocolate, and fine orange liqueur makes these petits fours a special delicacy.

Our Basic Ingredients

  • Fresh eggs: For airy sponge cake
  • Dark chocolate couverture: For depth
  • Apricot jam: For fruitiness
  • Orange liqueur: For spice
  • Fondant: For the glaze
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Punschkrapfen – Classic, Sweet and Wonderfully Moist | magichouserecipes.com

The Path to Perfect Punschkrapfen

Prepare sponge cake
  • Beat eggs with sugar until fluffy
  • Carefully fold in flour
  • Spread thinly and bake until golden brown
Develop filling
  • Melt chocolate
  • Mix with sponge cake, jam, and liqueur
  • Create moldable consistency
Build layers
  • Spread punch mixture on bottom layer
  • Place second layer on top
  • Chill and cut into squares
Finish glaze
  • Color fondant pink
  • Glaze squares individually
  • Let dry on rack
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Punschkrapfen – Austrian Sweet Treat with Rum and Glaze | magichouserecipes.com

Storage

  • In airtight container at room temperature (at least 1 week)
  • Do not refrigerate – fondant becomes moist

These traditional punch squares are an artful combination of different textures and flavors that have a firm place in Austrian pastry tradition.

Frequently Asked Questions

→ Can I freeze them?
No, Punschkrapfen become mushy when frozen. Best enjoyed fresh.
→ Why is the fondant too firm?
Warm a portion slightly and stir it in. Don't let it get too hot or it will become dull.
→ Can I use a different liqueur?
Yes, rum is classic, but apricot liqueur or amaretto also work well.
→ How do I get even pieces?
Cut with a sharp knife in one motion. Chill well beforehand.
→ Why is the sponge cake crumbled?
The crumbled sponge cake combined with liqueur and chocolate creates the typical moist filling.

Traditional Punschkrapfen

Traditional Austrian Punschkrapfen with sponge cake, apricot jam and pink fondant coating. A recipe just like grandma used to make.

Prep Time
80 Minutes
Cook Time
15 Minutes
Total Time
95 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: Austrian

Yield: 15 Servings (15 petit fours)

Dietary: Vegetarian, Dairy-Free

Ingredients

→ For the sponge cake

01 5 medium eggs, at room temperature
02 140g granulated sugar
03 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
04 A pinch of salt
05 100g all-purpose flour, sifted

→ For the filling

06 50g dark chocolate, finely chopped
07 100g apricot jam or preserves
08 50ml orange liqueur or rum (use orange juice for alcohol-free version)

→ For the glaze

09 500g ready-to-use fondant icing
10 4-5 drops red food coloring (for classic pink color)

Instructions

Step 01

Preheat oven to 350°F (180°C). Line a baking sheet (approximately 15×18 inches) with parchment paper and lightly grease it. In a large bowl, beat the eggs, sugar, vanilla sugar, and salt until very thick and pale - about 5-7 minutes until the mixture forms ribbons when the beater is lifted. Gently fold in the sifted flour with a spatula, being careful not to deflate the air bubbles. Spread the batter evenly on the prepared baking sheet and bake for 13-14 minutes until lightly golden and springy to the touch.

Step 02

Once the sponge cake has cooled completely, cut it in half. Take one half and cut it again to create two even rectangular pieces that will form the top and bottom layers of your cake. Take the remaining half and crumble it into fine pieces in a large bowl - these will form the base of your filling.

Step 03

Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently until smooth. In the bowl with the cake crumbs, mix in the melted chocolate, apricot jam, and orange liqueur or rum until everything is well combined and forms a spreadable, moist mixture.

Step 04

Place one rectangular piece of sponge cake on a tray or board. Spread the chocolate-apricot filling evenly over it, then carefully place the second rectangular piece on top, pressing down gently. Refrigerate for at least 2 hours to allow the filling to set and the flavors to meld together.

Step 05

Once set, trim the edges if needed and cut the cake into approximately 15 even squares or rectangles. Tint the fondant icing with red food coloring until you achieve the classic pale pink color. Warm the fondant slightly if needed for better consistency. Working with one piece at a time, place each cake square on a fork or dipping tool and coat with the pink fondant, allowing excess to drip off. Place on a wire rack to set completely.

Notes

  1. These classic petit fours will keep for up to a week at room temperature when stored in an airtight container.
  2. For best results, store in a single layer with parchment paper between layers if stacking is necessary.

Tools You'll Need

  • Large baking sheet (approximately 15×18 inches/38×45cm)
  • Electric mixer (hand or stand)
  • Dipping fork or chocolate fork for glazing
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (wheat flour)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 8 g
  • Total Carbohydrate: 48 g
  • Protein: 4 g