Step into the delightful world of Austrian patisserie with Punschkrapfen, an iconic Viennese treat that’s as charming to look at as it is delicious to eat. These vibrant pink, rum-soaked cake squares are a true culinary gem, boasting layers of delicate sponge cake, apricot jam, and a decadent rum-chocolate filling, all encased in a glossy, boozy pink glaze. Often found in traditional Austrian bakeries, Punschkrapfen are a celebration of flavor and texture, offering a sweet, slightly tart, and decidedly spirited experience with every bite. Get ready to bring a touch of old-world Viennese elegance and a pop of joyful pink to your kitchen with this authentic recipe!
The Sweet History of Punschkrapfen
Punschkrapfen hold a special place in Austrian dessert culture, with a history dating back centuries. The name itself, “Punschkrapfen,” literally translates to “punch doughnut,” referring to the rum-infused (punch) aspect and its original krapfen (doughnut-like) shape. Over time, it evolved into the familiar square cake we know today, becoming a staple in Viennese coffee houses and a symbol of Austrian hospitality. While seemingly complex, breaking down the process reveals a rewarding baking experience that’s well within reach for the home baker.
What You’ll Need
For the Sponge Cake:
- 4 large eggs, separated
- 1/2 cup (100g) granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour, sifted
- 1/4 cup (25g) cornstarch, sifted
- Pinch of salt
For the Filling:
- 1/2 cup (120ml) dark rum (or spiced rum)
- 1/2 cup (150g) apricot jam, warmed and strained (optional, for smooth consistency)
- 1/2 cup (50g) cake crumbs (from trimming the sponge cake)
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup (50g) granulated sugar
- Optional: 1-2 tablespoons milk or orange juice (if filling is too dry)
For the Glaze (Punschglasur):
- 2 cups (240g) confectioners’ sugar (powdered sugar), sifted
- 3-4 tablespoons dark rum
- 1-2 tablespoons hot water (or milk)
- Red food coloring (gel or liquid)
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk or electric mixer
- Small saucepan
- Wire rack
- Pastry brush
- Sharp knife
Step-by-Step Instructions: Crafting Your Viennese Punschkrapfen
This recipe involves a few stages, but each is straightforward!
Part 1: The Sponge Cake
Step 1: Prepare Your Pan and Oven Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
Step 2: Make the Sponge Batter In a large bowl, whisk egg yolks with half of the granulated sugar and vanilla extract until pale and creamy. In a separate, very clean bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar to the egg whites, continuing to whisk until stiff, glossy peaks form (meringue).
Step 3: Combine and Bake Gently fold about one-third of the meringue into the egg yolk mixture to lighten it. Then, carefully fold in the remaining meringue. Sift the flour and cornstarch over the batter and gently fold until just combined, being careful not to overmix. Pour the batter into the prepared pan and spread evenly.
Step 4: Bake and Cool Bake for 12-15 minutes, or until golden and a toothpick inserted into the center comes out clean. Do not overbake. Let the cake cool completely in the pan on a wire rack.
Part 2: The Filling and Assembly
Step 5: Trim the Cake Once cooled, lift the cake from the pan using the parchment paper. Carefully trim off the crusty edges of the cake. Cut the remaining cake into two equal rectangles. Reserve all the trimmed pieces for the filling.
Step 6: Prepare the Filling Crumble the reserved cake trimmings into a bowl. Add the cocoa powder and granulated sugar. Warm the apricot jam slightly (you can microwave it for a few seconds) and strain it if you prefer a smoother filling. Add the rum and warmed apricot jam to the cake crumbs. Mix well until you have a thick, moist paste. If it’s too dry, add a tablespoon or two of milk or orange juice until it’s pliable.
Step 7: Layer the Cake Place one of the sponge cake rectangles on a clean cutting board or a serving platter. Spread half of the rum-chocolate filling evenly over it. Place the second sponge cake rectangle on top. Spread the remaining rum-chocolate filling over the second cake layer.
Step 8: “Compress” and Chill Place a piece of parchment paper over the top layer of filling. Place another cutting board or a flat tray on top of the cake and gently press down to compress it slightly. Chill in the refrigerator for at least 1-2 hours (or preferably overnight) to allow the layers to meld and the cake to firm up. This makes cutting much easier.
Part 3: The Glaze and Finishing Touches
Step 9: Cut into Squares Once chilled, remove the top cutting board and parchment. Using a very sharp knife (wiped clean after each cut), carefully trim the edges of the layered cake to create neat, straight sides. Then, cut the large rectangle into smaller, individual squares (e.g., 2×2 inch squares). You should get about 12-16 Punschkrapfen.
Step 10: Make the Punschglasur (Punch Glaze) In a medium bowl, whisk together the sifted confectioners’ sugar, rum, and hot water (or milk) until smooth. Add red food coloring drop by drop until you achieve a vibrant, deep pink color. The glaze should be thick enough to coat, but still pourable. Adjust consistency with more sugar or liquid if needed.
Step 11: Glaze the Punschkrapfen Place the cut Punschkrapfen squares on a wire rack with a piece of parchment paper or foil underneath to catch drips. Pour or spoon the pink glaze over each square, ensuring all sides are covered evenly. You may need to use a small spatula or knife to spread it neatly down the sides. Let the excess glaze drip off.
Step 12: Set the Glaze Allow the glazed Punschkrapfen to sit at room temperature until the glaze is completely set and hardened (this can take several hours, or you can gently accelerate it in the fridge for about 30-60 minutes).
Serving Your Viennese Delights
Punschkrapfen are best enjoyed at room temperature with a cup of strong coffee or a glass of water to cleanse the palate. Their vibrant color and rich flavors make them a perfect treat for special occasions, or just to brighten a regular day!
Conclusion
Creating Punschkrapfen is a wonderful way to connect with the rich baking traditions of Vienna. From the airy sponge cake to the rum-infused filling and the signature pink glaze, each element contributes to a truly unique and memorable dessert experience. While it requires a bit of time and love, the joy of presenting (and devouring!) these beautiful, spirited pastries is incredibly rewarding. So go ahead, embrace the pink, and savor a genuine taste of Austrian elegance! Happy baking!
FAQ
Q1: Can I make Punschkrapfen without alcohol?
A1: Yes, you can! For an alcohol-free version, replace the dark rum in both the filling and the glaze with orange juice, apple juice, or even a non-alcoholic rum extract diluted in water. The flavor will be different but still delicious.
Q2: What kind of red food coloring should I use?
A2: Gel food coloring typically provides a more vibrant and concentrated color with less liquid, which is ideal for glaze consistency. However, liquid food coloring will also work; just add it sparingly to avoid thinning the glaze too much.
Q3: My glaze is too thick/too thin. How can I fix it?
A3: If your glaze is too thick, add more hot water (or rum/milk) a teaspoon at a time until you reach the desired consistency. If it’s too thin, sift in more confectioners’ sugar a tablespoon at a time. The glaze should be pourable but thick enough to coat the cake without being transparent.
Q4: How far in advance can I make Punschkrapfen?
A4: Punschkrapfen actually improve in flavor as they sit, allowing the rum and flavors to meld. You can make them 2-3 days in advance. Store them in an airtight container at room temperature (if your kitchen isn’t too warm) or in the refrigerator.
Q5: Can I freeze Punschkrapfen?
A5: Yes, you can! Once the glaze is completely set, wrap individual Punschkrapfen tightly in plastic wrap, then place them in an airtight freezer-safe container. They can be frozen for up to 1-2 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before serving.
Q6: What if I don’t have cornstarch for the sponge cake?
A6: Cornstarch helps create a very tender, delicate crumb in the sponge cake. If you don’t have it, you can substitute it with an equal amount of all-purpose flour, but the cake’s texture might be slightly less fine.
Q7: Can I use a different jam for the filling?
A7: While apricot jam is traditional and offers a lovely tartness, you could experiment with other fruit jams like raspberry or cherry. Just ensure it’s a good quality jam that you enjoy!