Punschkrapfen- Austria #136

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 Punschkrapfen- Austria #136

A traditional Austrian dessert made with eggs, apricot jam and rum or grand mariner. These little treats are also known as fondant squares or petit fours. This recipes makes about 8 small cakes.

   

Sponge Cake: 

  • 6 egg yolks
  • 2 c. Confectioners’ sugar
  • 1-2/3 c. All-purpose flour
  • 1 tsp. Vanilla extract
  • 1 tsp. Lemon zest
  • 1 pinch salt

Filling:

  • 1-1/3 c. Apricot preserves
  • 3 T. Grand Marnier add more to taste
  • 2 T. Cocoa powder

Fondant Glaze:

  • 3 c. Confectioners’ sugar
  • 1 drop food coloring
  • 3-4 T. Lemon juice, add more if needed to get the right consistency 

  1. Sponge Cake: Preheat oven 350F. Line a 10x15” baking sheet with parchment paper.
  2. Whip the egg yolks with the confectioners’ sugar and vanilla until light and fluffy. 
  3. Add lemon zest.
  4. Add flour and salt.
  5. Evenly spread onto baking sheet ( it will be a very thin layer) and bake 8-10 minutes. Set aside to cool completely.
  6. Once cooled cut into petit four shapes. Set aside.
  7. Filling: In a mixing bowl, mix together apricot preserves, leftover sponge cake- crumbled, grand mariner and cocoa powder, until it becomes a thick paste. Add liquid slowly as you don’t want the paste to become too runny. Refrigerate 30 minutes.
  8. Fondant Glaze: Place the confectioners’ sugar in a medium sized bowel and slowly add lemon juice until you get a thick but smooth paste.  It should be thin enough to dip the cake.  Add one drop of red food coloring to get the light pink traditional color.
  9. Assemble: Apply a thin layer of apricot mixture to each small cake. 
  10. Add filling to one cake then top with another cake.
  11. Dip into fondant glaze. Repeat for each petit four.
  12. Refrigerate to set fondant.
Result: I had to completely rewrite this recipe. The original recipe left out so much info. I combined 2 other recipes to get this one. Needless to say, I made many adaptations. I did not use Grand Marnier in the filling.  I substituted orange juice. I also added chopped pecans. As a result of the original recipe not saying what to do with the egg whites, I made a meringue sheet cake. I then tried to cut it in the shape of the small cakes.  That did not go very well. It all became a bit messy. The tasters thought these cakes were pretty good. I didn’t.
Bottom Line: I won’t be making these again. However, if we ever get to travel again and we go to Austria, I will be sure to buy one. 
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