Punc cake

Preparation steps

• First crust: make a biscuit from the listed ingredients. Line a baking tray measuring about 20 x 30 cm with baking paper and bake the crust for about 12 - 13 minutes. Cool the crust and cut the ends about 5 mm. Then cut the bark lengthwise into two equal strips (the width of each strip is about 9 - 9.5 cm). These strips - biscuits are actually the lower and upper crust of the cake.
• Second and third crust: bake 2 biscuits, from the listed ingredients (each of 2 eggs, two teaspoons of sugar, two teaspoons of flour and half a teaspoon of oil so that one biscuit remains yellow and the other biscuit add a few drops of red color. Bake each crust separately in a baking pan measuring about 20 x 30 cm for about 10 minutes Cut two strips of yellow biscuit along the longer side about 4 - 4.5 cm wide Cut two strips of red biscuit the same width as the yellow strips Cut small cubes from the rest of the biscuit.
• Fourth crust: make a biscuit from the listed ingredients in a pan of the same dimensions. Cool the finished biscuit, then cut it into cubes and mix with the rest of the yellow and red biscuits (put in a slightly deeper bowl).
• Now make sugar syrup from water and sugar, cook everything together for a few minutes to dissolve the sugar, then cool the syrup. Mix whole orange juice and a spoonful of rum into the cooled syrup. Slowly add this syrup to the sliced ​​biscuits, taking care that the cubes are sufficiently soaked (it may happen that not all the syrup is used up).
• Stacking: put the bottom biscuit on a tray, coat it with warmed apricot jam, then put half of the soaked filling over the biscuit, put yellow and red tape on the filling and coat them with apricot jam. Now put the red one on the yellow tape again and the yellow one on the red one. Coat with jam, put the other half of the filling and finally put the top biscuit, which is also coated with jam, but the end that comes on the filling. Lightly load the stake and put it in the fridge overnight.
• The next day, flatten the cake on all sides with a sharp knife and coat it with hot apricot jam. Leave the cake for a couple of hours for the jam to dry a bit.
• Cake dressing: sift powdered sugar into a deeper bowl and slowly add freshly squeezed lemon juice. When a sufficient topping density is obtained, add a teaspoon of oil, mix well and pour over the cake. Allow the topping to set and then make a sare.
• And that's all . It seems to have a lot of text and it's a bit extensive, but it's not that passionate and demanding and don't let it scare you. For my taste this is a stake that deserves all the attention ..... So give it a try!