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Punčové rezy: Slovak rum cake bars with currant jam and a filling that holds without cream
Two plain sponge layers sandwich cocoa sponge soaked in rum, orange juice, and currant jam, topped with pink raspberry icing. Makes 20 bars.
Save on PinterestRecipe at a glance
- Prep time
- 50 min
- Cook time
- 30 min
- Total time
- 6 hr 5 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 bars
- Difficulty
- Medium
Punčové rezy, Slovak rum cake bars, have a filling of torn cocoa sponge soaked in a punch made with rum, orange juice, and currant jam. There is no cream filling: the jam and the weight placed on top hold the center together as the bars set in the refrigerator. Raspberry syrup, not food coloring, gives the icing its pink color. These differ from the version made with three-colored sponge in both their filling and their orange flavor. One pan makes 20 bars.
Ingredients
Plain sponge layers
Cocoa sponge layer
Punch
For layering
Pink icing
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Instructions
Tip: tap a step to mark it as done.
Bake the plain sponge layers
35 minPreheat the oven to 180 °C (350 °F). Beat the egg whites with the sugar until stiff peaks form, beat in the yolks, then gently fold in the flour and baking powder. Divide the batter into two portions and bake two thin layers, one at a time, in a parchment-lined pan measuring about 25 × 35 cm, baking each for about 10 minutes. Let cool.
Bake the cocoa sponge layer
25 minBeat the egg whites with the sugar as before, beat in the yolks, and fold in the flour sifted with the cocoa powder. Bake one layer for about 15 minutes at 180 °C (350 °F). Let cool, then tear into small pieces.
Make the punch
5 minHeat the orange juice, jam, and sugar, stirring until the jam and sugar dissolve. Do not boil. Remove from the heat and pour in the rum.
Assemble the layers
15 minPlace one plain sponge layer on a parchment-lined baking sheet and spread with half the jam reserved for layering. Mix the cocoa sponge pieces with the warm punch, distribute over the plain sponge layer, and press into an even layer. Spread the remaining jam on the second plain sponge layer and place it on top, jam-side down.
Chill under a weight
4 hrCover the cake with parchment paper and a board, place a weight on top, and refrigerate for at least 4 hours so the layers hold together.
Top with pink icing
45 minSift the powdered sugar and stir in the raspberry syrup, rum, and lemon juice to make a thick icing. Spread over the top and let set for 30 minutes. Cut into 20 bars with a sharp knife dipped in hot water.
Tip: Rinse the knife with hot water after each cut to keep the filling from smearing onto the icing. For children, replace the rum in the punch with additional orange juice. Read more: How to adjust a recipe for your baking pan
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 247 kcal
- Protein
- 3.9 g
- Carbohydrates
- 51 g
- of which sugars
- 39 g
- Fat
- 2.2 g
- of which saturates
- 0.7 g
- Fiber
- 0.8 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vláčne punčové rezy s ríbezľovým džemom: stred nasiakne rumom a drží aj bez krému
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