Punschkrapfen
A quick, boozy rum-soaked cake with a sweet white icing, perfect for a snack or dessert.
- Total time
- 20 min
- Servings
- 4
- Calories
- 250
- Protein
- 3g
indulgentAustrianvegetariannonesofticedafternoon teacake
Ingredients
- 2 cups sponge cake
- 3 tbsp rum
- 2 tbsp red jam
- 1 cup powdered sugar
- 2 tbsp water
Instructions
- 1
Crumble the 2 cups sponge cake into a bowl and mix with 3 tbsp rum and 2 tbsp red jam until well combined, about 2 minutes.
- 2
Press the mixture firmly into small molds or a lined dish, then refrigerate for 10 minutes until set.
- 3
In a separate bowl, whisk 1 cup powdered sugar with 2 tbsp water until smooth and thick, about 1 minute.
- 4
Remove the cakes from molds, place on a wire rack, and pour the icing over the tops, letting it drip down the sides.
- 5
Let the icing set for 5 minutes before serving.
Tools you’ll need
- mixing bowl
- small molds or dish
- wire rack
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