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punch cake

Punch cake

For the cakes:

Preheat the oven to 180°C. Line the bottom of two 10 inch round spring-form cake pans with parchment paper and grease the sides.
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.

  • 3 egg whites
  • 8 tbsp powdered sugar
  • 1-2 tbsp sour cherry juice
  • 6-7 tbsp sour cherry jam
  • 100 g (

Cut the other cake into half, place a layer into a clean round cake pan and spread with sour cherry jam. Lay the soaked cake cubes on the top. Spread the other cake layer with jam, too, and place it on the filling, jam side down. Cover the cake with a piece of parchment paper cut into a round shape and place something heavy on the top to press down the cake. Put the cake in the fridge for a night.
For the soaking syrup:
2/3 cup) water
150 ml (

by Eszter · Published 05/06/2016 08/17/2018

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