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Viennese Punch Cake

4 servings

Ingredients

• 500 g Sugar
• 20 pcs Egg yolks
• Lemon zest (a little)
• Cinnamon (a little)
• 500 g Butter (clarified, warm)
• 500 g Flour
• 20 pcs Egg whites (beaten)
• 250 g Sugar (for the punch)
• 4 pcs Lemon juice
• 0.5 bottle Rum

Instructions

1. Beat the sugar and egg yolks until foamy, mix in lemon zest and cinnamon, then gradually stir in the clarified, still warm butter and the flour.
2. Finally, fold in the beaten egg whites and bake the dough in two round molds.
3. Meanwhile, boil the sugar with a little water until clear, then add lemon juice and rum.
4. Pour this punch over the baked cake layers, spread one with fruit jam, place the second layer on top, and coat the cake with punch or orange glaze.
5. Let it dry in the oven, then decorate with piped icing and garnish with preserved fruits.

Modernized from a treasured 19th-century German cookbook.