Original Austrian Punschkrapfen Recipe

dark rum

🥗Healthier: rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

apricot jam

🥗Healthier: fruit spread

💰Cheaper: peach jam

Fruit spread has less sugar and can be more affordable.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is lower in calories and suitable for low-sugar diets.

Separate egg whites from egg yolks and set egg whites aside.

Add egg yolks into a bowl with 200 grams of powdered sugar and 1 packet of vanilla sugar; blend until fluffy and pale.

Clean the mixing bowl and add egg whites with a pinch of salt; whip until stiff peaks form.

Fold the egg yolk batter into the egg whites using a rubber spatula.

Line a baking tray with baking paper and spread the batter to about one finger thick.

Bake in a preheated oven at 180 degrees Celsius until lightly golden brown.

Cut out the top and bottom layers of the sponge cake.

Break the sponge cake leftovers into small pieces and mix with apricot jam, orange liqueur (or substitute with brandy and orange juice), and a little cocoa powder.

Add apricot jam to the bottom layer, fill with the mixture, and add more apricot jam to the top layer before sandwiching them together.

Blend remaining powdered sugar with lemon juice (or milk/water) and a drop of red food coloring for icing.

Dunk the assembled punchkrapfen into the icing, turning it to coat evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens