A real punch

Punch cake is a classic dessert inspired by the taste of punch. Here’s a recipe on how to make it:

Ingredients:

Pasta:

6 larger eggs

6 heaped tablespoons of granulated sugar

6 hump tablespoons flour

1 pinch of salt

Syrup:

250 ml water

200 g sugar

1 orange

20 ml MaxAroma Punch Aroma

5 drops MaxColor Strawberry Red Food Colouring

Filler:

90 ml water

4 tablespoons unsweetened cocoa powder

2 handfuls of raisins

30 ml MaxAroma Punch Aroma

6 tablespoons apricot jam

Fondant:

500 g sugar

165 ml water

10 ml MaxAroma Punch Aroma

1 teaspoon vinegar (20%)

7-8 drops MaxColor Strawberry Red Food Colouring

Preparation:

First prepare the cake base. Preheat the oven to 180°C and prepare 2 16 cm diameter cake tins, lined with baking paper.

Separate the eggs and whisk the egg whites with a pinch of salt. When the foam is semi-stiff, gradually add the sugar and continue beating until it becomes a glossy, stiff foam.

In a separate bowl, mix the egg yolks with the sugar and then add the flour. Stir the egg white whites into the egg yolk mixture, being careful not to break the foam. Pour the dough into 2 baking tins, filling one tin only halfway, this will be the filling, and the other tin completely. Bake for about 25-30 minutes, or until the cake layers are baked and golden brown. When done, remove from the baking tin and leave the baking paper on until completely cool.

Meanwhile, prepare the syrup. Heat the sugar and water in a saucepan, grate in the orange zest and squeeze in the orange juice. Add MaxAroma Punch Flavour and MaxColor Strawberry Red Food Colouring . Simmer until it starts to thicken, then strain into a bowl.

To make the filling, soak the raisins in the MaxAroma Punch Flavour mixed with water. Tear the sponge cake for the filling into pieces, drizzle with the syrup, add the cocoa powder and raisins and mix. Be careful not to get the filling too soggy.

Cut the sponge cake in half, then place the bottom of the sponge cake in the cake tin, drizzle with syrup and top with the filling. Place the top of the sponge cake on top of the filling and drizzle with the syrup. Place the top of the cake on top of the pastry and cover with the top layer of cake.

The next day, prepare the fondant. Bring the sugar and water to the boil, remove the foam from the top with a sieve, then add the vinegar and MaxAroma Punch Flavouring . The vinegar will prevent the sugar from recrystallising. Then bring to the boil again until it reaches 115 degrees. Pour into a metal bowl and let cool back to 45 degrees. Using a spatula, stir the mixture until it is stiff and flakes. Then place over steam and heat to 50 degrees, add the MaxColor Strawberry Red Elemis Colouring

Remove the cake from the cake ring and spread the sides and top thinly with apricot jam. Cover the cake with the warm fondant. The fondant will bloom in no time.

Decorate the cake to taste.

This is a fantastic recipe for a punch cake that is guaranteed to delight your taste buds! Enjoy your meal!