Russian Punch Cake

Russian Punch Cake

Showstopper right here! Wow your guests with a layered cake filled with custard and topped with meringue frosting.

Adapted from Saveur

Ingredients

Metric System
Servings
  • 3 tsp pistachios
  • 1.9 pt sugar
  • 2.9 oz cornstarch
  • 0.5 tsp cream of tartar
  • 20 egg
  • 4 oz water
  • 4 oz rum
  • 2 oz cold water
  • 1 package powdered gelatin
  • 1.8 cup milk
  • 8 oz heavy cream
  • 1 vanilla bean
  • 1.3 cup flour
  • 2.5 oz butter
  • 0.5 tsp salt
  • Step 1

    Make the cake: Heat oven to 325°. Line bottom of 9″ springform pan with parchment paper. Grease pan with 1 tbsp. butter. Add 1⁄4 cup flour; shake to evenly coat inside of mold. Invert and tap out excess flour; set pan aside.

    Step 2

    In a large bowl, beat egg yolks and 1⁄4 cup sugar with a handheld mixer on medium speed until pale and airy, 4–5 minutes; set yolk mixture aside. In a large nonreactive bowl, beat egg whites on high speed until frothy. Sprinkle in remaining sugar; beat to form stiff, glossy peaks. Beat one-fourth of the egg whites into yolk mixture. Using a rubber spatula, fold in remaining egg whites. Fold in melted butter, remaining flour, and salt. Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in cake comes out clean, about 1 hour. Transfer to a rack; let cool completely.

    Step 3

    Make the filling: Combine gelatin and 1⁄4 cup cold water in a small bowl and set aside. In a large metal bowl, whisk together 8 egg yolks, 1⁄2 cup sugar, and 1⁄3 cup cornstarch; set aside. In a 2-qt. saucepan, bring milk, cream, and reserved vanilla seeds to a boil. While whisking constantly, slowly drizzle milk mixture into yolk mixture. Place bowl over a 2-qt. saucepan of simmering water. Cook, whisking constantly, until mixture thickens, 4–5 minutes. Remove from the heat and whisk in gelatin mixture; let cool to room temperature. Cover surface of filling with plastic wrap and refrigerate until set, about 4 hours.

    Step 4

    Invert cooled cake onto work surface and slice into 3 horizontal layers (see How-To: Cutting Cake Layers). Place the bottom cake layer on a cardboard cake circle. Using a pastry brush, brush cake with one-third of the rum. Using a butter knife, spread half of the filling over cake. Top with second cake layer, brush with one-third of the rum, and spread with remaining filling. Top with remaining cake layer and brush with remaining rum; set cake aside.

    Step 5

    Make the meringue frosting: Heat 2 cups sugar and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat to make a syrup. Cook, without stirring, until a candy thermometer inserted in the syrup reaches 240°. Meanwhile, in bowl of a standing mixer fitted with a whisk, beat confectioners’ sugar, 1 1⁄2 tsp. cornstarch, cream of tartar, and 4 egg whites on medium speed until soft peaks begin to form, about 1 minute. While continuing to whisk, add the hot sugar syrup in a slow, steady stream to the egg whites. On high speed, beat until doubled in volume to make a thick and smooth frosting, about 10 minutes.

    Step 6

    Using a butter knife, spread 1 1⁄2 cups of the frosting evenly over top and sides of cake in a 1⁄4″-thick layer. Transfer remaining frosting to a pastry bag fitted with a 1⁄4″-diameter tip. Pipe top and sides decoratively with frosting. (Alternatively, spread remaining frosting over cake in swirls.) To lightly brown frosting (an optional step), light a small culinary butane torch. Hold torch 4″ from cake and lightly caramelize frosting. Decorate with candied violets and sprinkle with pistachios.

    Step 1

    Decorate with candied violets and sprinkle with pistachios.

  • 1 tbsp pistachios
  • Step 2

    To lightly brown frosting (an optional step), light a small culinary butane torch. Hold torch 4" from cake and lightly caramelize frosting.

    Step 3

    Pipe top and sides decoratively with frosting.

    Step 4

    Transfer remaining frosting to a pastry bag fitted with a 1⁄4"-diameter tip.

    Step 5

    Using a butter knife, spread 1 1⁄2 cups of the frosting evenly over top and sides of cake in a 1⁄4"-thick layer.

    Step 6

    On high speed, leave it beating.

    Step 7

    While continuing to whisk, add the hot sugar syrup in a slow, steady stream to the egg whites.

    Step 8

    In a bowl of a standing mixer fitted with a whisk, beat the ingredients on medium speed until soft peaks begin to form, about 1 minute.

  • 0.5 cup sugar
  • 1.5 tsp cornstarch
  • 0.5 tsp cream of tartar
  • 4 egg
  • Step 9

    Leave to cook, without stirring.

    Step 10

    Heat the ingredients in a 2-qt. saucepan over medium-high heat to make a syrup.

  • 2 cup sugar
  • 0.5 cup water
  • Step 11

    Top with remaining cake layer and brush with rum; set cake aside.

  • 0.166666666666667 cup rum
  • Step 12

    Top with second cake layer, brush rum, and spread with remaining filling.

  • 0.166666666666667 cup rum
  • Step 13

    Using a butter knife, spread half of the filling over cake.

    Step 14

    Cover surface of filling with plastic wrap and put into refrigerator.

    Step 15

    Remove from the heat and whisk in gelatin mixture; let cool to room temperature.

    Step 16

    Combine powdered gelatin with water in a small bowl and set aside.

  • 0.25 cup cold water
  • 1 package powdered gelatin
  • Step 17

    Cook, whisking constantly, until mixture thickens, 4–5 minutes.

    Step 18

    Place bowl over a 2-qt. saucepan of simmering water.

    Step 19

    While whisking constantly, slowly drizzle milk mixture into yolk mixture.

    Step 20

    In a 2-qt. saucepan, start bringing the ingredients to a boil.

  • 1.75 cup milk
  • 1 cup heavy cream
  • 1 vanilla bean
  • Step 21

    In a large metal bowl, whisk together the ingredients and set aside.

  • 8 egg
  • 0.5 cup sugar
  • 0.333333333333333 cup cornstarch
  • Step 22

    Using a pastry brush, brush cake with rum.

  • 0.166666666666667 cup rum
  • Step 23

    Place the bottom cake layer on a cardboard cake circle.

    Step 24

    Invert cooled cake onto work surface and slice into 3 horizontal layers.

    Step 25

    Transfer to a rack; let cool.

    Step 26

    Put in oven to bake.

    Step 27

    Heat oven to 325°.

    Step 28

    Pour batter into prepared pan; smooth top.

    Step 29

    Add flour; shake to evenly coat inside of mold. Invert and tap out excess flour; set pan aside.

  • 0.25 cup flour
  • Step 30

    Grease pan with butter.

  • 1 tbsp butter
  • Step 31

    Line bottom of 9" springform pan with parchment paper.

    Step 32

    Fold in the ingredients.

  • 1 cup flour
  • 0.5 tsp salt
  • 4 tbsp butter
  • Step 33

    Using a rubber spatula, fold in remaining egg whites.

    Step 34

    Beat one-fourth of the egg whites into yolk mixture.

    Step 35

    Sprinkle in remaining sugar; beat to form stiff, glossy peaks.

  • 0.5 cup sugar
  • Step 36

    In a large nonreactive bowl, beat egg whites on high speed until frothy.

  • 4 egg
  • Step 37

    In a large bowl, beat the ingredients with a handheld mixer on medium speed until pale and airy, 4–5 minutes; set yolk mixture aside.

  • 4 egg
  • 0.25 cup sugar
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