Punschkrapfen — rum-pink Viennese petit fours
Punschkrapfen are Viennese petit fours: small cubes of sponge cake soaked in rum-and-fruit syrup, glazed all over with bright-pink fondant. The cross-section shows the pink syrup-soaked sponge; the exterior is glassy pink. They are a tea-room fixture.
i. Origin & history
Punschkrapfen are a Viennese coffee-house classic. They are made from leftover cake offcuts, mixed with jam, nuts, rum and chocolate, reshaped into cubes, and finished with the iconic pink fondant glaze.
ii. Ingredients
Makes 16 servings · scroll the side panel to adjust
- 500 g cake offcuts (or fresh sponge), crumbled
- 100 g apricot jam
- 60 g dark chocolate, grated
- 60 g chopped hazelnuts
- 100 ml dark rum
- 50 ml apricot brandy
- 300 g fondant icing sugar
- 2-3 tbsp water
- 2-3 drops red food colour
- 100 g apricot jam, warmed (to glaze)
iii. Method
- Mix cake crumbs with jam, chocolate, hazelnuts, rum and brandy to a damp paste.
- Press firmly into a 20 cm square tin lined with cling film. Chill 4 hours.
- Turn out; trim edges; cut into 4 cm cubes.
- Brush each cube with warmed apricot jam (this stops the fondant from soaking in).
- Make fondant: heat fondant sugar with water until smooth and pourable; tint pink. Dip each cube in fondant; lift out; let drip. Place on a rack to set.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
White punschkrapfen use plain fondant. Chocolate punschkrapfen are coated in chocolate instead. Mini punschkrapfen are bite-sized.
vi. Common questions
What is punschkrapfen?
Punschkrapfen is rum-pink viennese petit fours, from austrian & german cuisine. The cross-section shows the pink syrup-soaked sponge; the exterior is glassy pink
Where is punschkrapfen from?
Punschkrapfen is from the austrian & german dessert tradition; the recipe and history are detailed above.
How long does punschkrapfen keep?
See the storage note in the Quick facts panel: 3 days at room temperature.