PUNCH-CAKE
INGREDIENTS
for the dough:
- 500 g flour
- 300 g sugar
- 34 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- 500 ml sparkling mineral water
- 260 ml sunflower oil
for the filling:
- a quater of the baked cake
- 200 g couverture
- 50 ml rum
- 1 vial flavor of rum
- juice of 2 oranges
also:
- apricot jam
- 2-3 cups of punch icing
PREPARATION
step 1
- preheat the oven to 180 ° Celsius
step 2
- mix all dry ingredients together ( dough )
- pour the liquid ingredients into the dry mixture little by little
step 3
- fill the dough in a rectangular spring form
- bake it for 30-35 minutes ( test for doneness with a toothpick )
- let the cake cool down inside the form
step 4
- cut a quater off the baked cake
- (look to it that there is a square form to be left over)
- make crumbs out of the pieces
step 5
- melt the couverture in a water bath
- mix it with the crumbs
- stir rum, aroma and juice into it
step 6
- cut the cake through by half ( horizontally )
- put some jam on the lower half
- apply the couverture mixture on it
- put the upper cake halve onto it
- let it cool over night
step 7
- boil up the jam
- spread the cake with it, also around the side ( thus the icing keeps better sticking on the cake)
- let it cool down for 1 hour
step 8
- melt the icing in a water bath
- pour it over the cake
- let it cool down
step 9
- serve it
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