Punschkrapfen (fondant fancies) - vienna.info

Name: Punschkrapfen (fondant fancies) - vienna.info
Ingredients: 5 eggs; 250g sugar; 1 tbsp vanilla sugar; 70g plain flour; 90g corn starch; 50g melted butter; Salt; Zest of half a lemon; 150g apricot jelly (for the filling); 6cl rum; 200ml freshly squeezed orange juice; Zest of one orange; Apricot jelly (pureed and sieved, to coat the sponge); Cooking chocolate (as required, to garnish); 300g fondant; Juice of half a lemon; 3 tbsp cherry juice (reduce until thick, or use pink food dye)

www.wien.info

They are a classic of Viennese baking tradition. The Punschkrapfen punch cakes seduce the sweet-toothed with fine sponge cake, a sweet filling of jam and rum, all covered with a pink punch glaze....

Keywords

Konditorei
Rezepte
Süßes
Wiener Küche
Rezept
Kochen
Genuss
Essen
Kulinarik
Punschkrapfen

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