Snacks & baking
Punschrulle (Swedish punch roll)
A Swedish sponge roll filled with an almond paste flavored with punch, coated in chocolate. This typical teatime and festive pastry is dense, moist and lightly boozy.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
Instructions
- Preheat the oven to 200 °C and line a baking tray with baking paper.
- Whisk the eggs with the sugar for 5 minutes until the mixture doubles in volume.
- Gently fold in the sifted flour with the baking powder and salt, then spread the batter over the tray.
- Bake for 10 to 12 minutes until golden on top, then turn it out onto a damp tea towel dusted with icing sugar and roll it up straight away. Let it cool.
- Mix the almond paste with the arrack, the punch and the cinnamon, then unroll the sponge and spread the almond paste evenly over it.
- Roll it up again, tightly, then chill for 1 hour.
- Melt the chocolate with the butter in a bain-marie and coat the roll with it, then sprinkle with flaked almonds if you like. Slice before serving.
Variations and tips
Alcohol-free version. Replace the arrack and punch with 2 tablespoons of orange juice and half a teaspoon of almond extract.
Using what's easy to find. Almond paste is sold in supermarkets; the arrack can be replaced with amber rum.
More ideas
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Original Ecomely recipe.