Punch cuts
Last Updated on
ingredients
8 pcs egg 8 tbsp caster sugar (mounded) 8 tbsp semi-coarse flour (mounded) 1 packet baking powder red food colouring currant marmalade for spreading sugar punch juice 250 g crystal sugar 3 g citric acid punch flavour sugar glaze punch glaze Dr.Oetker
progress
1.
Bake 2 slices. One light yellow and one tinted pink, each with 4 eggs.
2.
Beat the egg whites until stiff with the icing sugar, add the progressive yolks and whisk. Then lightly stir in sifted flour with 1/2 of the baking powder (i.e., 1 sheet).
3.
Pour onto a baking tray lined with baking paper, spread evenly and bake in preheated oven.
4.
Prepare the second sheet in the same way, but colour with food colouring according to the intensity of the colour.
5.
Prepare the punch icing.
6.
Cut the baked sheets in half. Brush 1 pink slice with thin currant jam, very gently cover the light slice and spoon the icing over the light slice and brush lightly with jam. Place the pink slice on top, drizzle with icing, spread with jam and place the last slice on top. Slightly weigh it down and leave it to rise for 2-3 hours.
7.
Then mix the icing according to the instructions and let it dry slightly and cut into slices. The frosting is good to cut when it is not completely set.
