Punschtorte Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Lemon cake mix19 Ounce (One 1 Pound 3 Ounce Package)
 Light rum2 Tablespoon
 Seedless raspberry preserves3⁄4 Cup (12 tbs)
 Whipped cream1 Cup (16 tbs)
 Rum4 Tablespoon
 Butter2 Tablespoon
 Icing1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4487 Calories from Fat 2359

% Daily Value*

Total Fat 175 g269.9%

Saturated Fat 86.3 g431.6%

Trans Fat 7.2 g

Cholesterol 395.9 mg

Sodium 3695.2 mg154%

Total Carbohydrates 632 g210.7%

Dietary Fiber 12.5 g50%

Sugars 425.1 g

Protein 13 g25.5%

Vitamin A 15% Vitamin C

Calcium 88.9% Iron 50.5%

*Based on a 2000 Calorie diet

Directions

Butter and flour sides of a 9 by 13-inch baking pan; line the bottom with brown paper.
Prepare lemon cake mix as package directs; bake as directed for a 9 by 13-inch pan.
Cool in pan about 10 minutes; turn out onto a rack and cool completely.
Cut in half to get 2 rectangles about 9 by 6 1/2 inches each; split halves horizontally to get 4 layers.
Sprinkle all surfaces with 2 tablespoons rum.
To assemble the torte, place bottom cake layer on a cutting board; spread with 1/4 of the raspberry preserves and then 1/3 of the Whipped Cream Filling.
Spread 1/4 of the preserves over the cut surface of the next cake layer and place it, preserves side down, over the whipped cream.
Repeat with the remaining cake layers, preserves, and 1/3 of the filling.
Then put the 2 sets of layers together with remaining filling between.
Trim sides and ends evenly.
Spread Rum Butter Icing over sides and top; reserve part of icing and pipe on in a decorative border of rosettes.
Chill for several hours or overnight.
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