Page 99 - 18-23 Sept 9, 21

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Pu’nch Cake

wraps Yom tov Dessert

INGREDIENTS DIRECTIONS
Cakes Prepare the Cake
Preheat oven to 350 degrees Fahrenheit.
eggs, seSarated
cuS sugar ,n the EoZO oI an eOeFtriF Pi[er Eeat egg Zhites XntiO stiϑ. 6OoZO\ add
and cuSs Àour in sXgar. :ith the Pi[er on OoZ add ÀoXr then shXt oϑ Pi[er and
¿nish Pi[ing in the ÀoXr E\ hand Xsing a sSatXOa.
Chocolate Brandy PoXr haOI oI the Eatter into a greased [ 3 inFh EaNing San.
Cream
/ine a hard not disSosaEOe EaNing sheet Zith a riP Zith SarFhPent
6 ounces chocolate, SaSer and ErXsh it Zith oiO. PoXr the other haOI oI the Eatter onto the
choSSed SreSared EaNing sheet. 7he FaNe on the EaNing sheet ZiOO EaNe Ior
PinXtes the FaNe in the [ 3 inFh San ZiOO need a OittOe Oonger.
cuSs sticks
margarine, at room Prepare the Cream
temSerature 0eOt FhoFoOate over a doXEOe EoiOer. ,n a Sot ZhisN together eggs and
eggs sugar. Cook until warm and smooth. You can strain this mixture if
3 cuS sugar desired.
tablesSoon instant In the bowl of an electric mixer, beat margarine. Add in melted
coϑee chocolate, egg mixture, coϑee, and brand\ and blend until smooth.
5 tablesSoons brand\
Note: 7his can be done in advance.
Pink Glaze
Assembly
Cut the x 3 inch cake into one inch striSs, then cubes. In a large
and cuSs bowl, combine cake cubes with one and a half to two cuSs chocolate
Confectioners 6ugar cream. 0ix until the cake and cream are thoroughl\ combined. You
tablesSoon oil want to mix carefull\ so it doesn¶t get too mush\.
tablesSoon *raSe
Juice 0eanwhile, ÀiS the Àat cake onto another baking sheet and Seel oϑ the
tablesSoons hot Sarchment. 6Sread two thirds of a cuS of the chocolate cream in a thin
la\er over the cake.
water
whiSSed toSSing 6lice the Àat cake in half hori]ontall\. Add the ¿lling in an even la\er
cream, for garnish over one half. 7urn the other la\er over, on toS of the ¿lling.
PreSare the gla]e. :hisk together confectioners¶ sugar, oil, and graSe
Muice, and slowl\ add in water. Add more sugar or water if needed to
reach gla]e consistenc\. 6Sread gla]e over the entire toS of the cake.
6lice the cake in half into two long log shaSes. Ice the sides of the cake
with remaining chocolate cream it¶s easier to get it Serfectl\ smooth if
\ou free]e the cake and ice the sides of the cake a second time then .
PiSe with whiSSed cream toSSing along the edges for garnish.

September 9 '21 The Bulletin 718.387.0123 • www.willbulletin.com Y-12