January 23, 2016

This is one of my dads favorite desserts – and mine too! I couldn’t quite figure out why, but it’s tradition to eat Punschkrapfen at new years eve and during carnival. Probably just due to the color and all the alcohol in there.
Punschkrapfen where actually created by cake bakers trying to use up all the crumbles that accrue during the day. So whenever they would cut a cake in shape, or broke some cookie and couldn’t sell it anymore they would take all the leftovers and mix them together with some rum and jam. Spread the mixture between some vanilla cake, cover it with sweet sugar coating – voilà, you have Punschkrapfen. Doesn’t sound too delicious I admit – but it really is! Give it a try with your favorite crumbly cookies.
[Officially Punschkrafen are decorated with candied cherries. Since nobody seems to like that I usually substitute with some chocolate rasps.]


  • 5 eggs
  • 150g sugar
  • 1 tablespoon vanilla sugar
  • 70g flour
  • 90g corn starch
  • 60g butter
  • salt
  • ½ lemon [zest]
  • apricot jam
  • 6cl rum
  • cookies [or any kind of cake leftovers]
  • Punsch coating

_ prepare a baking pan baking sheet
_ preheat oven to 170°C
_ melt butter
_ whisk together sugar, vanilla sugar, pinch salt, lemon zest and eggs until very foamy
_ slowly add flour and corn starch
_ spoon batter into the baking pan

_ bake for 15 minutes
_ leave to cool slightly
_ cut into a rectangle


_ crush cookies

_ combine crushed cookies, cut offs from the cake bottom, rum and 2 tablespoons jam

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_ knead until you get a dough like consistency


_ cut the cake bottom into two equal pieces
_ spread jam over the surface
_ press cookie filling into a rectangle and place one of the cake bottoms

_ cover with the other cake bottom
_ cut into cubes
_ cover the cubes with jam on all sides

_ leave to dry a little in the fridge
_ melt the Punsch coating in a water bath
_ cover cubes with the coating
_ top off with some kind of decoration


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