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Punsch-rolls
Traditional Punsch-rolls. So irresistible!
ca. 220–240°C
5-8 min
21 pieces
Ingredients
Sponge cake:
1.000 gr
Damco moscovic
800 gr
Whole egg
50 gr
Water
25 gr
Lemon raspel
Butter cream:
400 gr
Pomokrem
1.000 gr
Butter
Other:
2.000 gr
Damco almond marzipan 1:1,5
500 gr
Frucaps raspberry jam
1.000 gr
Chocuise souplesse dark
InstructionsPrintDownload PDF
Instructions for sponge cake:
- Mix Damco moscovic, whole egg, water and Lemon raspel at the highest speed for 10 minutes.
- Pour the batter onto a baking tray lined with baking paper.
- Spread it out into a rectangle about 1 to 2 cm thick and bake.
Instructions for the butter cream:
- Mix the butter using the paddle attachment until it is creamy.
- Replace the paddle for the whisk and mix the cream at the 3rd speed for 20 minutes until it is light and airy.
- Add Pomokrem.
- As soon as it is well mixed, stop the machine.
Putting it all together:
- Roll out Damco almond marzipan 1:1.5 until it is 2 mm thick and then cut into 9 cm strips.
- Place this at the bottom of a pyramid mold, pipe butter cream in and then Frucaps raspberry jam in the centre.
- Fill up with butter cream until just below the edge of the marzipan, cover with the sponge cake and freeze for at least 6 hours.
- Remove from tin and cut to size.
- Dip the ends neatly into the melted Chocuise souplesse dark.
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