Ecomely

Language

Punschkrapfen: photo of the dish
Illustrative photo: Toni Grass — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Punschkrapfen

Small square cakes made from sponge soaked in rum punch, with a thin layer of apricot jam and pink icing. A classic of Viennese pastry shops, served at the end of a meal.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Imbibage

Glaçage

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 180 °C and line a square tin with baking paper.
  2. Whisk the eggs with the sugar until the mixture is foamy and very thick.
  3. Gently fold in the sifted flour, then the melted butter.
  4. Pour into the tin and bake for 25 minutes; let it cool completely, then cut into squares.
  5. Heat the orange juice with the sugar and rum, then brush the squares generously with it.
  6. Spread a thin layer of warmed apricot jam over each square.
  7. Mix the icing sugar, water, lemon juice and pink colouring, pour it over the cakes and let it set.

Variations and tips

Alcohol-free version. Replace the rum with extra orange juice and a non-alcoholic rum extract.

More ideas

Kipferl55 min · 12 serv. · budget-friendlyDanish pastry (viennoiserie danoise)1 h 15 · 8 serv. · budget-friendlyVanillekipferl42 min · 4 serv.Marillenknödel (apricot dumplings)55 min · 4 serv. · budget-friendlyMilk and Cream Strudel (strudel au lait et à la crème)1 h 15 · 6 serv. · budget-friendlyCardinal slice (tranche cardinal)1 h 25 · 10 serv.Gesztenyepüré (chestnut purée)1 h · 4 serv. · budget-friendlyVienna cream puff1 h 10 · 6 serv. · budget-friendly

Original Ecomely recipe.