{"id":28546,"date":"2023-07-23T09:44:52","date_gmt":"2023-07-23T07:44:52","guid":{"rendered":"https:\/\/bake-street.com\/?p=28546"},"modified":"2026-04-08T12:24:37","modified_gmt":"2026-04-08T10:24:37","slug":"punch-cake-punschtorte","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/punch-cake-punschtorte\/","title":{"rendered":"Punch Cake – Punschtorte"},"content":{"rendered":"

Despite taking a short break during the summer, I couldn’t help but share with you this wonderful treat Punch Cake – Punschtorte<\/strong>, to celebrate my birthday!<\/strong> You know, those of you who have been around for a while, that it is always a pleasure for me to blow out the candles with you and celebrate another year of learning, enjoyment and wonderful and incredible life experiences. This year’s cake comes to you thanks to a reader who asked me if I knew this recipe and, if so, to prepare it to share it with you (thank you Ana Luisa!).<\/p>\n

To tell you the truth, I did not know it. She told me that she tried it on a trip to Vienna and was totally in love with it…. When I saw it, it was clear to me that I was going to look for the recipe to share it with you. In addition to trying it, since I thought it looked outstanding. Thank you for another year by my side, for always accompanying me in this adventure and for being part of my dream.<\/p>\n

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I want to tell you that you have never tasted anything like it before. Believe me. The texture of the cake, the flavor, aroma, moistness… It is incredible. I was totally in love with this recipe and, I assure you, I will make it on more than one occasion. I hope it happens to you as it did to me.<\/p>\n

When I started looking for how to make it, I found that most of the recipes I saw on websites were based on this one<\/strong><\/a>. That got me thinking. Either the recipe was incredible, or the elaboration process was very traditional and allowed few modifications. So I decided to base myself on that same recipe, only adjusting some details such as the amount of final sugar (I found it too high), the process of elaboration and steps of many parts, as well as the liquid fondant recipe.<\/p>\n

Almost everyone uses this last element store-bought, but in my case I show you how to make it. In fact, this recipe I already gave you in these Bakewell tartlets<\/strong><\/a>.<\/p>\n

\"Punschtorte\" <\/picture><\/div>\n

Origin Punch Cake – Punschtorte.<\/h2>\n

Once again, I come across a recipe whose origin is unknown<\/strong>. Every time I come across this, I have a horrible suffering because I am fascinated to know the origin or history of each recipe. It is magic. As an anecdote, my favorite subjects when I was studying were history, classical culture and philosophy. Well, English too. I enjoyed immensely learning about this. In fact those classes were not classes for me. I considered them hours of maximum enjoyment. Except for logic and tables of truth in philosophy…. There I have to admit that I suffered a little. I got it out, but I suffered. I think this has extended in my life to gastronomy, in my case specifically to cooking, and it is another way to enjoy (twice) what I love to do.<\/p>\n

Knowing how an elaboration has originated, seeing its evolution over time, as well as observing how it has adapted to the hands that elaborate it. Without forgetting the culture and customs, since these are always reflected in the recipes. For me it is information that completes the process and allows me to close it, in a very gratifying way. So whenever I come across something like this, it always leaves a thorn in my side.<\/p>\n

\"Punch <\/picture><\/div>\n

As I mentioned before, the authorship of this preparation is unknown. We can find it under the name of Punschtorte<\/strong><\/em>, in its tart format, but it is much more popular the small cake format as a petit four<\/strong><\/em>. These are called Punschkrapfen<\/strong> <\/em>or Punschkrapferl<\/strong><\/em>. The name comes from the drink of the same name, Punch, which is made mainly with rum.<\/p>\n

It seems that, in addition, there is no original recipe<\/strong> for Punch Cake as in the case of other elaborations. It starts from a base that could be considered “the way it should be made”, but each person has free rein to carry it out. The rules or requirements, so to speak, perhaps it would be better to say that the aesthetics that must be followed, are two layers of thin sponge cake between which a filling of sponge cake soaked in rum with syrup or apricot jam is arranged. These sponge cakes of the filling, could be either leftovers of other elaborations or “old” sponge cakes.<\/p>\n

From this we know that, most probably, it was a recipe of use<\/strong>. Both for the use of leftover sponge cakes, in homes or bakeries, and for the addition of syrup and rum, to moisten them and make the result moist and tasty.<\/em><\/p><\/blockquote>\n

\"Punch <\/picture><\/div>\n

It began to be very popular among pastry chefs and it seemed that it had always been part of the showcases of pastry shops.<\/h2>\n

The first preparations, most likely in small cake format, were probably made at the turn of the century in Vienna<\/strong>. Recipes were found in cookbooks, written in German, dating back to the 19th century. Apparently, it is a recipe that fits perfectly with this period of the last years of the monarchy. Sweet, slightly boozy and with aromas that could waltz the Danube on the palate.<\/p>\n

Speaking of the Danube, don’t miss this Danube Wave Cake<\/strong><\/a> that I left you some time ago.<\/em><\/p><\/blockquote>\n

There are many variants of this cake among which we can find a filling containing cocoa or chocolate, as well as nuts. Mostly ground almonds. They can also be made with dried fruits or candied cherries. It is a cake that, as you can see, allows you to be quite free in its elaboration process.<\/p>\n

Apricot jam is used, both in the filling and on the outside. This helps to preserve the tart very well<\/strong>. In Germany, the jam used to be mixed with rum to make the filling, together with the sponge cake pieces. In Austria, on the other hand, the sponge cake cubes are mixed with chocolate, syrup and nuts.<\/p>\n

Finally, it is covered with icing and decorated, traditionally, with a cherry and fondant or chocolate lines. In Germany the fondant icing is usually white, while in Austria it is usually pink.<\/p>\n

For my part I leave you this version that, I hope and wish you like this Punch Cake very much. It is less sweet, but very moist, very much. And with a wonderful flavor and aroma.<\/p>\n