Punschkrapfen

Punschkrapfen is a traditional Austrian pastry that is often enjoyed during festive occasions. It is a small, cube-shaped dessert that is similar to a petit four. The Punschkrapfen is made from cake crumbs, nougat chocolate, apricot jam and a bit of rum. The cake is then covered with a pink fondant icing and typically has a small piece of chocolate on top.

History

The origins of the Punschkrapfen are somewhat unclear, but it is believed to have been created in the 19th century. It is often associated with the Austrian capital, Vienna, and is a popular treat in many Viennese bakeries and cafes.

Preparation

The preparation of Punschkrapfen involves several steps. First, the cake crumbs are mixed with nougat chocolate, apricot jam and rum to create a dense, flavorful mixture. This mixture is then shaped into small cubes and allowed to chill. Once the cubes have hardened, they are covered with a layer of pink fondant icing. Finally, a small piece of chocolate is placed on top of each Punschkrapfen.

Variations

There are several variations of the Punschkrapfen. Some versions use different types of cake crumbs, such as sponge cake or pound cake, while others use different types of jam or chocolate. Some versions also use different types of alcohol, such as brandy or liqueur, instead of rum.

Serving

Punschkrapfen are typically served at room temperature and are often enjoyed with a cup of coffee or tea. They are a popular treat during festive occasions, such as Christmas or New Year's Eve, but can also be enjoyed as a sweet treat any time of the year.

See Also

• Austrian Cuisine
• Viennese Pastry
• Petit Four

References

• Austrian National Tourist Office. (n.d.). Austrian Cuisine. Retrieved from https://www.austria.info/
• Gänstaller, A. (2016). Austrian Desserts and Pastries: 108 Classic Recipes. Skyhorse Publishing.
• King, G. (2015). The European Cake Cookbook: Discover a New World of Decadence from the Celebrated Traditions of European Baking. Page Street Publishing.