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cake punch

Cake punch

To make the soaking syrup place all ingredients in a sauce pan, bring it to a boil and cook for 1-2 minutes.
Cut one of the cakes into small cubes and place them in a bowl. Add the raisins, too. Gradually pour the soaking syrup over the cake cubes in order to avoid oversoaking them (you may have some syrup left).

Separate the eggs. Whip the egg whites with the salt until stiff peaks form. In a separate bowl beat the egg yolks and sugar until it reaches the ribbon stage. Add flour and baking powder, and fold in to combine. Gradually very gently fold the beaten egg whites into the yolk mixture. Divide the batter between the two pans. Bake them for 20-25 minutes or until golden brown. Cool the cakes on wire rack.
2/3 cup) sugar

  • 2 tbsp cocoa powder
  • 150 ml (
    • 6-7 tbsp sour cherry jam
    • 100 g (

    2/3 cup) water
    150 ml (
    It’s coated with a pink icing glaze, which is either a poured fondant or made with sugar and egg whites beaten until stiff. The icing can be coloured with raspberry syrup or freshly squeezed sour cherry juice. I used sour cherry jam to spread the cake layers, and added sour cherry juice to the egg whites, but feel free to use raspberry jam or any other red berry jam.

    • 12 eggs
    • 12 tbsp flour
    • 12 tbsp sugar
    • 2 tsp baking powder
    • 2 pinches of salt
    • 3 egg whites
    • 8 tbsp powdered sugar
    • 1-2 tbsp sour cherry juice


    Pink and rum – these are the words that come to every Hungarian's mind when they hear punch cake.