Punch cut
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ingredients
Piscuit dough
8 tbsp plain flour (as needed) 8 tbsp icing sugar 8 pcs eggs 8 tbsp water 1 packet baking powder
Middle dough
300 ml red syrup (strawberry, raspberry) 1 tsp punch flavouring 200 ml water 5 pcs eggs 5 pcs plain flour 5 pcs caster sugar 1 packet baking powder 1 packet baking powder 1 pcs red food colouring or pink
Poliate
2 pcs punch icing Dr.Oetker
progress
We love the pancake cut very much and that’s why I make it for holidays as well as weekdays.
1.
Separate the 4 eggs, yolks and whites separately. Mix the yolks with 4 pl sugar, 4 pl flour, 4 pl water and half a packet of baking powder at the end gently fold in the beaten egg whites and place in a preheated oven at 180 degrees for about 15 minutes. Repeat a second time to have two light cakes.
2.
Make the third and therefore the middle plate exactly like the first two except that you have 1 tbsp more of both mica and sugar, water, add the pink or red colours and a whole packet of baking powder and bake at 180 degrees but for about 25 minutes.
3.
When the slabs have cooled spread the bottom one with jam prick with a fork and place the pink middle slab on top pour the prepared syrup mixed with water and punca flavouring slowly over the whole slab.
4.
3 the top platter spread one side with jam and on the third side put on the ruvovy platter load the baking sheet and the board for at least 3 hours then turn the whole cake and load the opposite side for about 3 hours but of course it can be longer and finally pour the prepared Dr. Oetker’s punch glaze.
5.
Let set for 1 hour or in the refrigerator for 30 minutes and cut with a wet knife.
