Punch Cake

Punch Cake – A Colorful and Aromatic Delight

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 12

The History of Punch Cake

Punch Cake is a dessert that brings joy and color, often prepared in households celebrating special moments. This cake shines with its vibrant layers, each having its own flavor and texture. It is a recipe that connects generations, passed down from mother to daughter, with each housewife adding a personal touch. Preparing it is a true art, and the result is a cake that not only delights the eye but also the taste buds.

Necessary Ingredients

For the layers:
- 9 eggs
- 9 tablespoons of sugar
- 9 tablespoons of flour
- 3 tablespoons of water
- 1 packet of baking powder
- Red food coloring (optional)

For the syrup:
- 200 ml of strawberry syrup
- 200 ml of rum-flavored tea
- 200 ml of elderflower syrup
- 6 tablespoons of rum
- 1 small bottle of punch essence

For the filling:
- 2 jars of 370 g blueberry jam (preferably homemade)

For the glaze:
- 300 g of powdered sugar
- 1 tablespoon of punch essence
- 1 tablespoon of rum
- Juice from 1/2 lemon
- Water (as needed for desired consistency)
- Red food coloring (optional)

Preparing the Layers

1. Prepare the ingredients: Start by separating the eggs. Ensure all ingredients are at room temperature for better incorporation.

2. Whipping the yolks: In a bowl, add the yolks and mix them with 3 tablespoons of water and 9 tablespoons of sugar. Use a mixer to beat the mixture for 3 minutes until creamy and light in color.

3. Preparing the egg whites: In another bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. Use a clean mixer to avoid contaminating the foam.

4. Incorporating the flour: In the yolk mixture, add the flour mixed with baking powder, one tablespoon at a time, gently mixing. Add half of the beaten egg whites and fold them in with delicate movements from top to bottom.

5. Baking the layers: Line a 25 x 38 cm baking tray with parchment paper and grease it with a little butter. Pour the sponge mixture into the tray and level the surface with a spoon. Place the tray in a preheated oven at 160°C and bake the layer for 20-25 minutes. Check if it’s done with a toothpick.

6. Preparing the colored layers: After the first layer has cooled, divide the mixture into three equal parts. In two of the layers, add red food coloring, leaving the third yellow.

Preparing the Syrups

1. Strawberry syrup: Mix 100 ml of strawberry syrup with 100 ml of rum tea and add 2 tablespoons of rum, 1 teaspoon of punch essence, and red food coloring (if desired).

2. Elderflower syrup: Mix 200 ml of elderflower syrup with 2 tablespoons of rum and 1 teaspoon of punch essence. This will remain uncolored.

Assembling the Cake

1. The base layer: On a platter, place the first red layer. Soak it evenly with the strawberry syrup.

2. Filling with jam: Spread a thin layer of blueberry jam on the first layer. It’s important to make a soft paste from the jam to avoid the layer soaking too much.

3. The second layer: Place the yellow layer on top, soak it with elderflower syrup, and apply another thin layer of jam.

4. The final layer: Add the last red layer, soaking it with strawberry syrup. Cover the cake with a piece of parchment paper and place a weight on top. Leave the cake to chill for a few hours, preferably overnight.

Preparing the Glaze

1. Mixing the ingredients: In a bowl, mix the powdered sugar with rum, punch essence, and lemon juice. Gradually add water until you achieve a fluid consistency, but not too soft.

2. Applying the glaze: Pour the glaze over the cake, smoothing it with a spatula. It’s recommended to apply the glaze in two rounds, allowing it to dry between applications.

Serving and Recommendations

Punch Cake is perfect for serving at festive meals or during moments spent with family and friends. It pairs wonderfully with a cup of hot tea or a glass of prosecco. This combination will highlight the sweet and fruity flavors of the cake.

Variation Suggestions:
- You can experiment with different jams (like raspberry or cherry) to add a personal touch.
- If you prefer a less sweet taste, you can reduce the amount of sugar in the syrups.

Nutritional Benefits

This cake, though flavorful and delicious, also contains some nutritional benefits. Blueberry jam is rich in antioxidants, and eggs provide essential proteins. However, it’s important to consume the cake in moderation, considering it is quite rich in sugar.

Approximate calories per serving: 250-300 calories (depending on the amount of syrup and jam used).

Frequently Asked Questions

1. What can I use instead of rum?
If you don’t like rum, you can use vanilla essence or another preferred flavor.

2. How can I store the cake?
Keep the cake in an airtight container in the fridge to maintain its freshness.

3. Can I freeze the cake?
Yes, you can freeze the cake, but it is recommended to do so before adding the glaze.

Enjoy the cooking process and the final result – a spectacular cake that will impress anyone!