Punčový rez: Slovak rum and raspberry layer cake

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1. Beat the egg whites until stiff, then add the sugar, water, and egg yolks. Divide the mixture in half. Mix the flour with the baking powder, and fold it into each half only just before baking. Bake two layers in a parchment-lined baking pan at 180 °C (350 °F).

2. For the three-color cake, beat the egg yolks with the sugar and butter until light and fluffy. Add the flour mixed with the baking powder, then fold in the stiffly beaten egg whites. Divide the batter into three portions: leave one yellow, mix cocoa powder into the second, and add food coloring to the third.

3. Drop alternating spoonfuls of all three colors of batter into a parchment-lined baking pan and level the surface. Bake in a preheated oven at approximately 180 °C (350 °F).

4. Spread half the jam over one plain sponge layer and place the three-color layer on top. Prick it all over with a fork, then pour over the syrup mixed with the rum and punch flavoring. Use all the liquid, but take care not to let it run down the sides; the bottom sponge layer will absorb some of it as well.

5. Spread the remaining jam over the three-color layer, cover with the second plain sponge layer, and pour the punch icing over the top. Once the icing is fully set, slice the cake with a long serrated knife dipped in water.

Tip: Place the spoonfuls of colored batter close together and gently level the surface with a spatula without mixing. Otherwise, the colors will blend and the mosaic will not be visible when sliced.

This recipe was translated from the Slovak original: Punčový rez s malinovým sirupom a rumom