Dish

Punschkrapfen

Rum ball

Punschkrapfen is a rich and indulgent cake that is made with a sponge cake soaked in rum and filled with apricot jam. The cake is then coated in a layer of pink icing made with rum and sugar. It is best served cold with a cup of coffee or tea.

European cuisine› Alpine cuisine› Austrian cuisine

Dessert› Cake

Origins and history

Punschkrapfen is a traditional Austrian cake that originated in Vienna in the 19th century. It was created by the royal bakeries of Austria and was originally made with a layer of marzipan, which is no longer used in modern versions of the cake.

Dietary considerations

Suitable for vegetarians. Contains gluten and alcohol.

Variations

There are many variations of Punschkrapfen, some of which include the addition of chocolate or nuts. Some recipes also call for the use of different types of jam, such as raspberry or strawberry.

Presentation and garnishing

To make the perfect Punschkrapfen, be sure to use good quality rum and apricot jam. The sponge cake should be allowed to cool completely before being soaked in rum and filled with jam. Be sure to coat the cake in plenty of pink icing for a festive touch. Punschkrapfen can be presented on a cake stand with a dusting of icing sugar. It can also be garnished with fresh berries or a sprig of mint.

Tips & Tricks

When making Punschkrapfen, it is important to use a light hand when soaking the sponge cake in rum. Too much rum can make the cake soggy and overpower the other flavors. It is also important to let the cake chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.