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Punch cake

Punch cake


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From the composition of countertops, we do 3 countertops of pandispan (3 eggs, 3 tablespoons sugar, 3 tablespoons flour mixed with 1/3 baking powder and 1 tablespoon water).

Yolks rubbed well with water and sugar. Rub well with the mixer for 3 minutes.

Beat the egg whites with a pinch of salt well, well.

To the beaten yolks, add one tablespoon of flour mixed with baking powder, until all the flour is incorporated. Add 1/2 of the beaten egg whites, mix them carefully with a spoon, turning from top to bottom until the egg whites are homogenous, then add the other 1/2 of the egg whites and do the same.

In a cake pan lined with baking paper and greased with a little butter, pour the creamy pandispan and level it with a spoon.

Put it in the preheated oven at 160 degrees C until the top is baked for about 20-25 minutes. We try if the toothpick is baked with the sample. Then we take the top out of the oven and let it cool in the form.

Into the two between the countertops we put red dye and we leave the third one yellow.

Tray with dimensions of 25 X 38 cm.As long as we bake one countertop, we make the other.

We make three syrups like this:

the first: 100 ml of strawberry syrup is mixed with rum tea and we add 2 tablespoons of rum, 1 teaspoon of punch essence and red dye.

second: just like the first one

ofl third: shock syrup with 2 tablespoons rum, a teaspoon of punch essence mix. No dye.

After everything is ready, we move on assembling cakes.

Place the first red top on a plate and syrup it with the first syrup.

Grease this top carefully with soft blueberry jam9 I left the blueberries whole and it was soaked too hard in the top, so we make a soft paste from the jam and spread it thin)

Place the yellow top on top, syrup it with the third syrup, then grease the top with jam, in a thin layer.

Place the third blar (red) on top and syrup it with the second syrup.

Put baking paper on top, place a weight on top and leave to cool for a few hours.

Then prepare glaze: we mix the powdered sugar with the rum, the punch flavor and the lemon juice. Mix well to homogenize. Add water little by little until you get a glaze neither too soft nor too thick. Pour the icing over the cake and level it. Add the icing in two rounds.

Let the cake cool until the next day.



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