olga_d_ont
Well-known member
Swedish Punch Cake
1 cup (4 to 5 large) eggs, at room temperature
1 cup sugar
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon vanilla
SWEDISH PUNCH SYRUP
1/2 cup water
1/4 cup sugar
1/2 cup golden rum
FILLING:
2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla
2 to 4 cups cubed fresh fruit or berries, or 2 cups fruit-flavored jam
Preheat the oven to 350 F. Line the bottoms of two 9-inch round cake pans with parchment paper and coat with nonstick cooking spray.
In a large bowl with an electric mixer, beat the eggs until frothy. Increase the speed to high and add the sugar gradually, beating until thick and lemon colored, stirring down the sides of the bowl often. Stir together the flour and baking powder in another bowl. reduce the speed of the electric mixer to low and slowly add the flour mixture to the whipped eggs. Mix just until blended. Stir in the vanilla. Pour the batter evenly into the prepared pans and smooth the tops.
Bake for 25 to 30 minutes or until the center of the cake bounces back when touched. Remove the cake layers from the oven and cool in the pans on a wire rack.
MAKE THE SYRUP: In a small saucepan, combine the water and sugar and place over medium heat until the mixture boils. Stir until the sugar is completely dissolved, about 2 to 3 minutes. Cool the sugar syrup. Then combine the rum and sugar syrup in a small bowl.
Make the filling by whipping the cream in another bowl, until stiff peaks form. Blend in the sugar and vanilla.
Remove the cakes from the pans. Invert one layer on a serving plate so that the flat side is up. split the cake horizontally into 2 parts. Remove the top half of the layer.
Drizzle the cut side with one-quarter of the syrup. Spread with one-quarter of the whipped cream and one-third of the fruit or jam. Top with the upper half of the layer. Drizzle with another one-quarter of the syrup and one-third of the fruit; top with one-quarter of the whipped cream.
Split the second cake layer. Place the bottom half of the layer on top of the assembled cake. Drizzle with one-quarter of the syrup. spread with the remaining fruit and another quarter of the whipped cream. Top with the last upper part of the layer, with the smooth top up, and drizzle with the remaining syrup. Spread the remaining whipped cream on top.
Refrigerate for up to 2 hours or serve immediately. Cover with a large bowl or a cakebell so the topping doesn't get disturbed. Makes 8 to 12 servings.
1 cup (4 to 5 large) eggs, at room temperature
1 cup sugar
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon vanilla
SWEDISH PUNCH SYRUP
1/2 cup water
1/4 cup sugar
1/2 cup golden rum
FILLING:
2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla
2 to 4 cups cubed fresh fruit or berries, or 2 cups fruit-flavored jam
Preheat the oven to 350 F. Line the bottoms of two 9-inch round cake pans with parchment paper and coat with nonstick cooking spray.
In a large bowl with an electric mixer, beat the eggs until frothy. Increase the speed to high and add the sugar gradually, beating until thick and lemon colored, stirring down the sides of the bowl often. Stir together the flour and baking powder in another bowl. reduce the speed of the electric mixer to low and slowly add the flour mixture to the whipped eggs. Mix just until blended. Stir in the vanilla. Pour the batter evenly into the prepared pans and smooth the tops.
Bake for 25 to 30 minutes or until the center of the cake bounces back when touched. Remove the cake layers from the oven and cool in the pans on a wire rack.
MAKE THE SYRUP: In a small saucepan, combine the water and sugar and place over medium heat until the mixture boils. Stir until the sugar is completely dissolved, about 2 to 3 minutes. Cool the sugar syrup. Then combine the rum and sugar syrup in a small bowl.
Make the filling by whipping the cream in another bowl, until stiff peaks form. Blend in the sugar and vanilla.
Remove the cakes from the pans. Invert one layer on a serving plate so that the flat side is up. split the cake horizontally into 2 parts. Remove the top half of the layer.
Drizzle the cut side with one-quarter of the syrup. Spread with one-quarter of the whipped cream and one-third of the fruit or jam. Top with the upper half of the layer. Drizzle with another one-quarter of the syrup and one-third of the fruit; top with one-quarter of the whipped cream.
Split the second cake layer. Place the bottom half of the layer on top of the assembled cake. Drizzle with one-quarter of the syrup. spread with the remaining fruit and another quarter of the whipped cream. Top with the last upper part of the layer, with the smooth top up, and drizzle with the remaining syrup. Spread the remaining whipped cream on top.
Refrigerate for up to 2 hours or serve immediately. Cover with a large bowl or a cakebell so the topping doesn't get disturbed. Makes 8 to 12 servings.
Swedish Punch Cake
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