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14.2.12

PUNCH CAKE – PUNCSTORTA


Happy Valentines Day to all my friends!

It is pink and boozy… a very Hungarian celebration cake... for my Valentine. Adapted from a Rákóczi János recipe from Konyhaművészet. Make this as boozy as you like, just add more liqueur and less water to the soaking syrup. Mine has a lovely mild citrus/rum flavour. It is traditional to cover Hungarian punch cake with soft, pink glace icing.

Cakes
9 egg yolks
1 cup sugar
1-1/2 cups cake flour
9 egg whites

Soaking Syrup
1 cup sugar
2/3 cup water
1/3 cup rum
1 Tbsp orange rinds

Jam Layers
1/2 cup sieved apricot jam

Glace Icing
1-3/4 cups icing sugar
1/4 cup sieved raspberry jam
2 Tbsp lemon
2+ Tbsp soaking syrup

• Preheat the oven to 350F.
• Line the bottoms of two round spring-form cake pans with parchment paper and spray the sides with cooking spray. Set aside.
• Line the bottom of a rectangular cake pan with parchment paper and spray the sides with cooking spray. Set aside.
• Beat the egg yolks and sugar on high speed for 4 minutes.
• Add the flour and fold in to combine.
• In a different bowl and with clean beaters beat the egg whites until stiff peaks form.
• Gradually very gently fold the beaten egg whites into the yolk and flour mixture.
• Divide the cake batter between the three prepared pans.
• Place the round cake pans on either side of the oven and balance the rectangular cake pan on the top of the two round pans.
• Meanwhile make the soaking syrup.
• Place 2/3 cup of sugar and 1/3 cup of water in a small saucepan.
• Add the orange rinds and bring to the boil.
• Remove from heat and add 1/4 cup of rum.
• Remove the rectangular pan from the oven after 11 minutes. The round cakes should be ready in four more minutes. The centers will spring back when gently tapped. Make sure the cakes are light blond colour; do not over bake.
• Let the cakes cool.
• With a blunt knife cut around the cakes and unhook the spring mechanisms.
• Remove and discard the parchment paper linings from all the cakes.
• Wash and dry the round cake pans. You will use the 2 round bottoms and one of the rings for the next phase.
• Cut the rectangular cake into small cubes and place them in a bowl.
• Pour some of the soaking syrup over the cake cubes, but don’t soak it out of oblivion. I had quite a bit of soaking syrup left in the end. Toss the cake cubes and reserve the remaining soaking syrup for use later.
• Spread the tops of both round cakes with the sieved apricot jam.
• Assemble one of the round cake pans and close up the spring mechanism.
• Lay one of the round cakes inside with the jam on the top.
• Lay the soaked cake cubes on the top.
• Cover with the other round cake, the side spread with jam should be on the bottom.
• Open up the spring mechanism and lay the bottom of the other pan on the top.
• Close up the spring mechanism again.
• Press down on the cake and put the pan in the fridge for 2-3 hours or for overnight.
• Place something heavy on the top.
• Make the fondant only after the cake is thoroughly chilled and the soaked mid section is well compressed.
• Sift the icing sugar into a mid sized bowl and add the sieved raspberry jam.
• Stir in 2 Tbsp fresh lemon juice.
• Add 2 Tbsp from the remaining the soaking syrup. Stir to combine.
• Add more soaking syrup if needed. The consistency of the glaze should be spreadable with the willingness to slowly flow over the top to cover the sides of the cake.
• Now take the cake out of the fridge.
• Unhook the spring mechanism and move the cake to a wire rack.
• Place a catch pan under it.
• Spread the top of the cake with the remaining apricot jam.
• Pour the fondant over the cake.
• After the glaze dripped down the sides of the cake, move it to the fridge to solidify. I put it in the freezer to speed up the process.
• Slice only after the glace icing has solidified. It will be good already, but if you wait another day it will be nothing short of amazing.








10 comments:

  1. Elképesztően jók a receptjeid. Mindennap kiváncsian várom a magyar specialitásokat, hihetetlen, hogy ezt így megőrizted a határainkon kívül. Gratulálok mégegyszer!
    Egy állandó olvasód: Judit /Budapest/

    ReplyDelete
  2. Gratulálni szeretnék,mert annyira jó a blogod kedves Zsuzsa.
    Számomra oylan hihetetlen, hogy a világ másik végében ezeket a magyar specialitásokat megtudtad őrízni és köz kincsé teszed.
    Azon gondolkodom, mi maradt ki a receptjeid közül. Szinte minden magyar finomság itt van, de Te még ezt felül múlod, mert eszedbe jut még egy és még egy és még egy....
    Üdvözöllek Budapestről: Judit

    ReplyDelete
  3. Kedves Judit, milyen aranyos vagy, ha valamit elfelejtenek, halasan vennem az emlekeztetest. Nincs is jobb es izletesebb a Magyar konyhanal. Annyi felet mar megkostoltam es meg is foztem, de a Magyar izek nelkul nagyon sivarnak talalnam az eletet. A kremes, a somloi galuska, a retes es vegul is a turo keszites kifiguralasa hozta szamomra a legnagyobb oromet. Talan mert ezek voltak a legnehezebbek. Mert ugye semmi sem olyan itt mint az ohazamban volt. Meg nem raktam fel a hortobagyi palacsintat, a kelkaposzta fozeleket, tokfozeleket, makos gubat, fankot, gundel palacsintat es amit igen nem szerettem gyerek fejjel a toltott karalabet. Esti fenyben nem tudok fenykepezni es hat kettonkre fozok, es a fo etkezesunk este hatkor van, igy aztan ha nem akarok felmelegitett etelt talalni, akkor telviz idejen sok minden nem kerul fel a blogra. De hala Istennek a napok mar egyre hosszabbak es persze jon majd a nyar es majd a kertunkben sok minden olyan meg fog teremni amit maskeppen nem lehet nalunk uzletben vagy piacon [ha piac, az meg mi?] megvasarolni. Pl allandoan szaladgalok zeller utan. Irdatlanul draga es mikor megveszem mindeg megkerdezik, hogy mire hasznalom! A gesztenyet csak karacsony elott lehet kapni, de altalaban 75% rohadt miota az elelem is az tozsdi uzleteles aldozata lett. Mar elore tudjak peldaul hogy ket evvel kesobb ezen a napon milyen allapotu elelmiszer lesz a helyi uzletekben. Iszonyatosan kapzsi lett ez a vilag es mar teljesen lelektelen. Szeretetem kuldom Budapestre.

    ReplyDelete
  4. Kedves Zsuzsa! Ép most ettünk meg egy "hungarikumot" Disznóvágásokon volt népszerű készíteni az úgy nevezett "toros káposztát" vagy más néven " káposztáshúst"
    Nagyon finom, szerintem még emlékezhetsz rá, vagy tudom még javasolni a magyar ételek közül a :
    - Stefánia szelet krumplipürével
    - Vadas zsemlegombóccal
    - Halászlé
    - Esterházy rostélyos
    - Csáky rostélyos
    - Ropogós libasült lila párolt káposztával
    - Stíriai metélt
    - Alma pongyolában
    - Kaszinó tojás
    - Uborkasaláta
    - Korhelyleves
    - Lebbencsleves
    - Jókai bableves
    - Becsináltleves
    - Köménymagosleves
    - Derelye (lekváros, túrós)
    - Ludaskása
    - Meggymártás marhahússal
    - Tejbegrízd, tejberizs

    Azt hiszem most több nem jut eszembe. Ha valamelyikre nem emlékszel pontosan nagyon szivesen segítek, hogy mik a hozzávalók és hogyan készül.

    Judit

    ReplyDelete
  5. Koszi Judit, ezeket meg nem csinaltam:

    - Stefánia szelet krumplipürével
    - Halászlé
    - Csáky rostélyos
    - Ropogós libasült lila párolt káposztával
    - Stíriai metélt
    - Alma pongyolában
    - Korhelyleves
    - Lebbencsleves
    - Becsináltleves
    - Köménymagosleves
    - Ludaskása
    - Meggymártás marhahússal

    A tobbi mar fent van a blogon.
    Megegyszer koszonom :-)

    ReplyDelete
  6. Zsuzs aranyos...imádlak!...és imádom ezt a gyönyörü Puncs tortát!

    You have no idea how long I've been trying to get this recipe, and transform it into our system of weights. My cousin, in Hungary has been making this cake for every special occasion, and would not share the recipe. She made it almost exactly as you do...and it was SUPERB. It's been 12 years since I've been to Hungary, and she made it again. I have a few photos of her cake...sad to say, no recipe.

    I am so, so grateful to you for sharing the authentic Puncs torta recipe, Zsuzsa. This will be my next project for my special occasion, and link it back to you!
    Thank you for sharing your treasured recipe:DDD

    ReplyDelete
  7. I am so glad Elisabeth! In my old age, I developed an alcohol allergy so I put less rum in my soaking syrup than most people. My mom used to douse hers with Napoleon Brandy but I found hers excessively strong for my comfort level. I would love to see your cousin's cake. Your cousin may not work from an actual recipe and to transcribe what one does by feeling is not so easy. I had a heck of a time writing down my toltott kaposzta recipe, because after I watched my aunt make it, I always made it from memory. I painfully translated it into a recipe once, but I never followed it myself, because I rather think that toltott kaposzta making is an art and making it from a recipe is like painting by number.

    ReplyDelete
  8. Elisabeth definitely add more booze. The lemon definitely overpowered the rum flavour. I think next time I may reduce the lemon and give into the sweetness instead. This was my first effort.

    ReplyDelete
  9. Am I dumb but I do not find no cake pan size here? In other recipes too the cake pan size is sometimes mentioned. I want to try these lovely cakes. Please, help me. Thanks!

    ReplyDelete
    Replies
    1. I used 9 inch cake pans.

      Delete

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