Punch Layered Cake

Punch Layered Cake Recipe from Romania with Chocolate and Apricot

Region / culture: Romania | Servings: 8

Introduction

Punch Layered Cake is a delicious and visually stunning dessert that is sure to impress your guests. This cake is made up of layers of sponge cake soaked in different flavored punches, mixed together with chocolate cubes, and topped with a rich chocolate icing.

History

The Punch Layered Cake has its origins in European cuisine, where layered cakes are a popular dessert choice for special occasions and celebrations. The combination of different flavors and textures in this cake makes it a unique and decadent treat.

Ingredients

8 eggs
7 oz / 210 g confectioner's sugar
5 oz / 140 g flour
juice from 1 lemon and 1 orange
0.25 cup rum
1.5 oz / 40 g chocolate
2 – 3 tbsp apricot marmalade
butter and flour for the pan
chocolate icing

How to prepare

Beat the egg yolks with the confectioner's sugar.
Gradually add the sugar while continuing to mix.
Next, fold in the whipped egg whites, followed by the flour.
Gently mix the ingredients together.
Grease a rectangular pan with butter and dust it with flour.
Choose a pan of appropriate size so that the batter is no thicker than 0.5 inch.
Bake the batter until it turns golden brown.
Once baked, use a round cutting board or plate to cut out two round sheets from the rectangular shape.
Cut the remaining batter into equal cubes, dividing it into three parts.
Soak one-third of the cubes in a mixture of orange and lemon juice.
Soak another third of the cubes in red-colored rum (using food coloring).
Combine the last third of the cubes with melted chocolate and 4 tbsp of water.
Mix all the different cubes together.
Spread apricot marmalade on the first sheet.
Arrange the mixed cubes over the marmalade, pressing them down with a knife to eliminate any gaps.
Place the second sheet on top, gently pressing it down.
Finish by glazing the cake with chocolate icing.

Variations

Try using different flavored punches such as strawberry, raspberry, or pineapple for a unique twist on the classic recipe.
Add chopped nuts or dried fruits to the cake cubes for added texture and flavor.
Experiment with different types of chocolate for the icing, such as dark chocolate or white chocolate.

Cooking Tips & Tricks

Make sure to beat the egg yolks and confectioner's sugar until they are light and fluffy to ensure a light and airy cake.

- Be gentle when folding in the whipped egg whites and flour to avoid deflating the batter.

- Use a rectangular pan of the appropriate size to ensure even baking and easy cutting of the cake layers.

- Soak the cake cubes in the punches for just the right amount of time to ensure they are moist but not soggy.

- Press down the cake cubes firmly when layering them to create a compact and even cake.

Serving Suggestions

Punch Layered Cake is best served chilled with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Cooking Techniques

Beating the egg yolks and confectioner's sugar until light and fluffy.

- Folding in the whipped egg whites and flour gently to maintain the airy texture of the batter.

- Soaking the cake cubes in the punches to infuse them with flavor.

- Layering the cake cubes and pressing them down firmly for a compact cake.

Ingredient Substitutions

You can use orange juice instead of rum for soaking the cake cubes.

- Use apricot jam or raspberry jam instead of marmalade for a different flavor profile.

- Substitute the chocolate icing with a simple glaze made of powdered sugar and milk.

Make Ahead Tips

Punch Layered Cake can be made a day in advance and stored in the refrigerator. The flavors will meld together and the cake will become even more delicious.

Presentation Ideas

Decorate the top of the Punch Layered Cake with chocolate shavings, fresh fruit, or edible flowers for a beautiful and elegant presentation.

Pairing Recommendations

Serve Punch Layered Cake with a cup of coffee or tea for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Punch Layered Cake in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Punch Layered Cake contains approximately 250 calories.

Carbohydrates

Each serving of Punch Layered Cake contains approximately 30g of carbohydrates.

Fats

Each serving of Punch Layered Cake contains approximately 10g of fats.

Proteins

Each serving of Punch Layered Cake contains approximately 6g of proteins.

Vitamins and minerals

Punch Layered Cake is not a significant source of vitamins and minerals.

Alergens

Punch Layered Cake contains eggs, wheat, and dairy.

Summary

Punch Layered Cake is a decadent dessert that is high in carbohydrates and fats, making it a rich and indulgent treat best enjoyed in moderation.

Summary

Punch Layered Cake is a show-stopping dessert that is perfect for special occasions and celebrations. With its layers of sponge cake soaked in punches, mixed with chocolate cubes, and topped with chocolate icing, this cake is sure to impress your guests and satisfy your sweet tooth. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Punch Layered Cake. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Clara in her quaint little cottage by the lake. Clara was known for her exquisite baking skills, and she had promised to teach me a special recipe that day.

As we sat at her kitchen table, Clara pulled out a faded recipe card from her collection and handed it to me with a smile. The card was yellowed with age, and the writing was slightly faded, but I could still make out the elegant cursive handwriting that spelled out the ingredients and instructions for the Punch Layered Cake.

Clara explained that she had learned this recipe from her own grandmother, who had passed it down through the generations. It was a cherished family recipe, and Clara was more than happy to share it with me.

The first step was to prepare the cake layers. Clara showed me how to sift the flour, sugar, and baking powder together before adding in the eggs, milk, and vanilla extract. The batter was light and fluffy, and Clara carefully poured it into the cake pans before placing them in the oven to bake.

While the cakes were baking, Clara began to prepare the filling for the layers. She whipped up a creamy mixture of whipped cream, sugar, and vanilla, and then added in a splash of fruit punch for a pop of flavor. The combination of the sweet cream and the fruity punch was simply divine, and I couldn't wait to taste the finished cake.

Once the cakes were cooled, Clara showed me how to assemble the layers. She spread a generous amount of the creamy filling between each layer, creating a beautiful and decadent cake that was almost too pretty to eat.

As we sat down to enjoy our creation, Clara poured us both a glass of cold fruit punch to accompany the cake. The flavors of the cake and the punch complemented each other perfectly, and I savored every bite as I listened to Clara reminisce about her grandmother and the memories they had shared in the kitchen.

After that day, I made the Punch Layered Cake countless times for family gatherings, holidays, and special occasions. Each time I made it, I thought of Clara and her grandmother, and the bond that was formed over a shared love of baking and delicious food.

Years passed, and Clara and I grew older, but our love for baking remained as strong as ever. We continued to swap recipes and cook together whenever we could, and the Punch Layered Cake became a symbol of our friendship and the memories we had created together.

Now, as I look back on that sunny afternoon in 1965, I am filled with gratitude for Clara and the special recipe she shared with me. The Punch Layered Cake will always hold a special place in my heart, not just for its delicious flavor, but for the memories and friendships that it represents.