 | |
| Alternative names | Punschkrapferl |
|---|---|
| Type | Sponge cake |
| Place of origin | Austria |
| Main ingredients | Cake crumbs,nougat chocolate,apricot jam,rum |
Punschkrapfen orPunschkrapferl (punch cake) is a nougat and jam filled sponge cake soaked with rum fromAustrian cuisine. Besides the filling, it is similar to the Frenchpetit four.
Today, one can find Punschkrapfen in most pastry shops andbakeries inAustria and theCzech Republic.
It is a cake consisting of eithersponge cake or cake crumbs,nougat chocolate andapricot jam. The Cake layers are soaked withrum. The cake is cut into 1-1/2 inch square cubes,[1][2] covered with so-called Punschglasur (punch icing), a thick pink rum sugar glazing often drizzled withchocolate and acocktail cherry on top. Nowadays, there are also Punschkrapfen in cylindrical form.
It is disputed who made the first Punschkrapfen and where it came from. It may have been introduced to Vienna in theMiddle Ages by theAvars, or theOttoman armies brought the Punschkrapfen to Vienna (theSecond Turkish Siege), or it may have been invented by an imperial court confectioner.[3]
Robert Menasse suggested satirically that the Punschkrapfen should become the Austrian National Symbol.[4]
