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Colourful punch slice layered with pink glaze and soft sponge
Traditional punch cake with a vibrant pink fondant icing and rum-soaked sponge filling.

Hungarian Punch Cake

Author: Flavelo
Recipes Cakes and Desserts
The pink icon of confectionery shops. The essence of the cake is the art of 'upcycling': the middle layer is actually a syrupy sponge mass (filling) soaked in rum and sugar syrup. The heavy, moist centre is framed by two thin, dry sponge sheets.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Bake a traditional sponge cake using the 6 eggs, flour, and sugar. Once cool, cut into three sheets: bottom, top, and middle (dice the middle one).

Tip: Do not dry out the sponge; it should remain flexible.
2 ✓

Make a syrup from the water and sugar. Once cool, mix in the rum, jam, and cocoa.

Tip: Alcohol evaporates if added while hot, so wait for it to cool.
3 ✓

Drizzle the diced sponge with the syrup and toss to coat thoroughly.

Tip: This is the 'punch mass'. It should be moist and mouldable.
4 ✓

Spread the bottom sheet thinly with jam, spread the mass over it, then cover with the top sheet. Weight it down (press with a heavy object) for 1-2 hours in the fridge.

Tip: Pressing compacts the cake so it can be sliced beautifully.
5 ✓

Mix the icing sugar with a little water and food colouring to form a thick glaze, and spread over the top.

Tip: Only slice once the glaze has set.

Recipe FAQ

The middle was dry.
Not enough syrup. The filling should be sodden but not runny.

Ingredients

  • 6 whole Eggs (for the sponge)
  • 120 g Sugar
  • 150 g Flour
  • 200 ml Water (for syrup)
  • 150 g Sugar (for syrup)
  • 50 ml Rum or Rum aroma
  • 3 tbsp Apricot jam
  • 2 tbsp Cocoa powder
  • 200 g Icing sugar (for glaze)
  • 1 tiny Red food colouring