Punschkrapfen

Name: Punschkrapfen
Prep time: 40 min
Cook time: 18 min
Total time: 58 min
Yield: 12 servings
Cuisine: Austrian
Ingredients: 6 large eggs, at room temperature; 3/4 cup granulated sugar; 3/4 cup all-purpose flour, sifted; 2 tbsp unsalted butter, melted; 1 cup granulated sugar (for syrup); 1 cup water; 1/4 cup dark rum; 1 cup apricot jam; 4 oz dark chocolate, chopped; 2 tsp unsalted butter (for glaze)

Punschkrapfen are Viennese pastry bars of sponge cake soaked in a rum syrup, layered with apricot jam, and finished with a glossy chocolate coat. Plan ahead: chill the assembled cake 1 hour before cutting.

58 minHardServes 12300 cal/serving

AustrianDessertOvenVegetarian

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Ingredients

6 large eggs, at room temperature
3/4 cup granulated sugar
3/4 cup all-purpose flour, sifted
2 tbsp unsalted butter, melted
1 cup granulated sugar (for syrup)
1 cup water
1/4 cup dark rum
1 cup apricot jam
4 oz dark chocolate, chopped
2 tsp unsalted butter (for glaze)

Instructions

1

Heat the oven to 350°F and line a 9x13-inch pan with parchment. Warm 6 at room temperature large eggs in a bowl of warm water for 5 minutes.
2

Beat the warm large eggs with 3/4 cup granulated sugar for about 8 minutes, until pale and very thick.
3

Gently fold in 3/4 cup sifted all-purpose flour and then 2 tbsp melted unsalted butter, keeping as much air in the batter as you can.
4

Spread the batter in the pan and bake 15 to 18 minutes, until springy and golden at the edges. Cool 10 minutes, then turn out onto a rack.
5

Boil 1 cup granulated sugar (for syrup) and 1 cup water together for 2 minutes. Cool, then stir in 1/4 cup dark rum.
6

Cut the cooled sponge into three long strips. Brush each strip generously with the rum syrup.
7

Stack the strips with 1 cup apricot jam spread between each layer. Press gently, then chill 1 hour.
8

Melt 4 oz chopped dark chocolate with 2 tsp unsalted butter (for glaze) and spread it over the top. Let set, then cut into 12 pieces.

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Questions

How long does Punschkrapfen take?

As written, 58 minutes: 40 of prep and 18 of cooking. The longest single stretch is the hands-off wait in step 7, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

What oven temperature does Punschkrapfen need?

For Punschkrapfen, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 18 minutes, in step 4.

What should Punschkrapfen look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until springy and golden at the edges.

Does room temperature really matter in Punschkrapfen?

Step 1 reads: "Warm 6 at room temperature large eggs in a bowl of warm water for 5 minutes." It does at step 1. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

Does Punschkrapfen contain eggs?

Yes: 6 large eggs, at room temperature. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Punschkrapfen can be done ahead?

Everything up to step 7. Step 7 is a built-in pause of 1 hour: "Press gently, then chill 1 hour." Do everything up to that point ahead of time and pick up at step 8 when you are ready to finish.

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