Label
All
0
Clear all filters

Punchcake

Punschtorte

Rate this recipe

Preparation info
  • Makes

    10 to 12

    servings
    • Difficulty

      Medium

Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

This sweetly aromatic cake seems to be unique to Austro-Hungarian baking. There are many variations, with the constants being a filling of punch-soaked cake crumbs and a pink glaze. Each bakery has its own method for coloring the center layer (some use melted chocolate or chocolate cake crumbs) and the pink glaze. The best choice is Chambord or crème de cassis which will impart flavor as well as color.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title