Hungarian punch cake – Puncstorta

by | May 6, 2016 | Desserts

Pink and rum – these are the words that come to every Hungarian’s mind when they hear punch cake. Though the composition of the filling may vary, one thing is sure: the Hungarian punch cake is a unique torte because it’s not filled with a cream, but with sponge cake cubes soaked in a rum-sugar syrup.

It’s coated with a pink icing glaze, which is either a poured fondant or made with sugar and egg whites beaten until stiff. The icing can be coloured with raspberry syrup or freshly squeezed sour cherry juice. I used sour cherry jam to spread the cake layers, and added sour cherry juice to the egg whites, but feel free to use raspberry jam or any other red berry jam.

Punch cake / Puncstorta
Puncstorta – photo:
Punch cake / Puncstorta
Hungarian punch cake – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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