Russian Punch Cake (Russische Punschtorte) | Saveur
From Vienna's legendary confectionery shop Demel, this show-stopping rum-spiked layer cake has a creamy custard filling and toasted meringue frosting.
Ingredients
- 5 tbsp. unsalted butter, 4 tbsp. melted
- 1 <sup>1</sup>⁄<sub>2</sub> cups flour
- 4 eggs, separated
- <sup>3</sup>⁄<sub>4</sub> cup sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. salt
- <sup>1</sup>⁄<sub>2</sub> cup dark rum
- 1 (1/4-oz.) packet powdered gelatin
- 4 whole eggs, separated, plus 4 egg yolks
- 2 <sup>1</sup>⁄<sub>2</sub> cups sugar
- <sup>1</sup>⁄<sub>3</sub> cup plus 1 1/2 tsp. cornstarch
- 1 <sup>3</sup>⁄<sub>4</sub> cups milk
- 1 cup heavy cream
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- <sup>1</sup>⁄<sub>2</sub> cup confectioners' sugar
- 1 <sup>1</sup>⁄<sub>2</sub> tsp cream of tartar
- 16 candied violets
- 1 tbsp. shelled and unsalted pistachios, finely chopped
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