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Traditional Viennese Punschkrapfen: Bake Sponge, Add Apricot-Rum-Orange Punch Filling, Assemble Cubes and Coat Fully in Pink Fondant (Step Guide Must Show Filling and Fondant, Not Stop After Sponge)
Step 1 of 7
Austria
55 minutes
Serves 12
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Traditional Viennese Punschkrapfen: Bake Sponge, Add Apricot-Rum-Orange Punch Filling, Assemble Cubes and Coat Fully in Pink Fondant (Step Guide Must Show Filling and Fondant, Not Stop After Sponge)
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 7
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Heat the oven to 350°F (175°C) and line a shallow baking pan with parchment.
Ingredients quick view
4 large eggs
100g granulated sugar
1 teaspoon vanilla extract
100g all-purpose flour
30g cornstarch
1 teaspoon baking powder
pinch of salt
100g apricot jam
50ml dark rum
50ml orange punch
200g fondant icing
pink food coloring
edible glitter (optional)
Tips quick view
Make sure the sponge is completely cool before filling to prevent the filling from melting.
Use a sharp knife to cut the sponge cubes for clean edges.
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