Padang-style Punschkrapfen

Ingredients

In this Padang-style adaptation, the traditional Punschkrapfen is transformed by incorporating Padang flavors and ingredients. The syrup is infused with Padang spices, adding a spicy kick to the cake layers. The filling is enriched with coconut, giving it a tropical twist. The garnish of crushed peanuts adds a crunchy element, enhancing the overall texture and taste of the dessert. We alse have the original recipe for Punschkrapfen, so you can check it out.

• For the cake layers: For the cake layers:
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 4 eggs 4 eggs
• 100g (½ cup) unsalted butter, melted 100g (½ cup) unsalted butter, melted
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp vanilla extract 1 tsp vanilla extract
• ½ tsp salt ½ tsp salt
• For the syrup: For the syrup:
• 200ml (¾ cup) water 200ml (¾ cup) water
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 2 tsp Padang spice blend (a mixture of coriander, cumin, turmeric, and chili powder) 2 tsp Padang spice blend (a mixture of coriander, cumin, turmeric, and chili powder)
• For the filling: For the filling:
• 200g (1 cup) sweetened condensed milk 200g (1 cup) sweetened condensed milk
• 100g (1 cup) desiccated coconut 100g (1 cup) desiccated coconut
• For the chocolate glaze: For the chocolate glaze:
• 100g (½ cup) dark chocolate, chopped 100g (½ cup) dark chocolate, chopped
• 50g (¼ cup) unsalted butter 50g (¼ cup) unsalted butter
• For garnish: For garnish:
• Crushed peanuts Crushed peanuts

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 42g, 28g
• Protein: 6g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking pan.
2. 2.
   In a mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. 3.
   Gradually add the melted butter, vanilla extract, and salt, and mix well.
4. 4.
   Sift the flour and baking powder into the bowl and fold gently until just combined.
5. 5.
   Pour the batter into the prepared baking pan and smooth the top.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the syrup by combining water, sugar, and Padang spice blend in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Set aside to cool.
8. 8.
   Once the cake is baked, remove it from the oven and let it cool for a few minutes.
9. 9.
   Using a fork or skewer, poke holes all over the cake and pour the cooled syrup evenly over the top.
10. 10.
    In a separate bowl, mix together the sweetened condensed milk and desiccated coconut until well combined.
11. 11.
    Spread the coconut filling evenly over the soaked cake.
12. 12.
    In a microwave-safe bowl, melt the dark chocolate and butter together in short intervals, stirring until smooth.
13. 13.
    Pour the chocolate glaze over the coconut filling, spreading it evenly.
14. 14.
    Sprinkle crushed peanuts on top of the glaze for garnish.
15. 15.
    Refrigerate the Padang-style Punschkrapfen for at least 2 hours to allow the flavors to meld together.
16. 16.
    Once chilled, cut into squares and serve.

Treat your ingredients with care...

• Padang spice blend — If you can't find a ready-made Padang spice blend, you can make your own by combining equal parts ground coriander, cumin, turmeric, and chili powder.
• Desiccated coconut — Make sure to use unsweetened desiccated coconut for the filling to balance the sweetness of the condensed milk.

Tips & Tricks

• For an extra spicy kick, add a pinch of chili powder to the chocolate glaze.
• If you prefer a milder flavor, reduce the amount of Padang spice blend in the syrup.
• Serve the Padang-style Punschkrapfen chilled for the best taste and texture.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Feel free to experiment with different garnishes such as shredded coconut or chocolate shavings.

Serving advice

Serve the Padang-style Punschkrapfen as a delightful dessert after a Padang feast. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the Padang-style Punschkrapfen squares on a serving platter, garnished with a sprinkle of crushed peanuts. For an elegant touch, dust some powdered sugar over the top.