Traditional Punschkrapfen (Print Version)
# 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:
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.
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.
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.
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.
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:
01 -
These classic petit fours will keep for up to a week at room temperature when stored in an airtight container.
02 -
For best results, store in a single layer with parchment paper between layers if stacking is necessary.