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Punch Cake

4 servings

Ingredients

• 140 g butter
• 140 g Sugar
• 35 g Almonds (ground)
• 8 Stk Egg yolk
• arrack (nach Bedarf)
• Lemon zest (grated) (nach Bedarf)
• 140 g Flour
• 8 Stk Egg white
• Breadcrumbs (nach Bedarf)
• 3 EL Apricot jam
• Candied or preserved fruit (for decoration) (nach Bedarf)
• 250 g Powdered sugar (for glaze)
• Rum (for glaze) (nach Bedarf)
• 4 EL Water (hot, for glaze)
• Pink food coloring (nach Bedarf)

Instructions

1. Beat 140 g butter and sugar until creamy.
2. Fold in 35 g ground almonds, then gradually work in eight egg yolks, a little arrack, grated lemon zest and 140 g flour.
3. Whip eight egg whites into stiff peaks and fold in carefully.
4. Fill a buttered cake pan dusted with breadcrumbs with the batter and bake at moderate heat for about 60 minutes.
5. Turn out and cool completely.
6. Then brush the edges and surface with three tablespoons of hot apricot jam and coat with lukewarm fine glaze.
7. Decorate individual cake slices with various candied or preserved, drained fruits.
8. For the fine glaze, stir 250 g powdered sugar, one jigger of rum, four tablespoons of hot water and a little pink food coloring until smooth.

Based on a cookbook by Hans Hofer (1964), adapted with AI.