Nonbinding enquiry:

Gschmackig (Tyrolean: delicious and tasty)

Punschkrapferl (pastry with fine rum flavour)

Grandma's recipe

INGREDIENTS:

Sponge cake:

  • 8 eggs
  • 250 g sugar
  • 270-280 g flour
  • vanilla sugar

Filling:

  • ½ l white wine
  • 4 heaped table spoons of sugar
  • half a slab of cooking chocolate
  • a shot of rum
  • juice of half a lemon
  • 3 table spoons of apricot jam


METHOD:

Beat the eggs, the sugar and the vanilla sugar until it is fluffy. Carfully fold in the flour. Put the dough on a baking trayand bake it for 15 min. at 200°C until it is golden. Let it cool down and then cut circle-shapes for base and top.

For the filling mix the white wine, sugar, chocolate, rum and lemon juice in a pot, make it boil and take it off the stove. Fill it into a bowl and add the sponge cake crumbles and the apricto jam. Mix it well. Now take a base of cake, put some filling on it and put the top on it.

Bon appetit!

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