The Viennese Classic with delicate sponge cake

Those who love STROH will adore these punch-filled pastries. The delicious aroma unfolds wonderfully here and harmonizes perfectly with the apricot jam and dark chocolate. No sweet tooth can resist!


For the sponge cake

  • 3 eggs
  • 70 g caster sugar
  • 60 g all-purpose flour
  • 1 pinch salt


For the chocolate filling

  • 500 g bread crumbs
  • 50 ml STROH 80 or STROH 60
  • 100 g apricot jam
  • 80 g dark chocolate


For the glaze

  • 500 g ready-to-use pink (mirror) glaze
  • 12 cocktail cherries



  • Preheat the oven to 200 °C fan.
  • Separate the egg yolks from the egg whites. Whip together half of the sugar and the egg yolks.
  • Beat the egg whites with salt and the remaining sugar until stiff peaks form.
  • Fold in the beaten egg whites and flour into the egg yolk dough.
  • Spread the dough thinly on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes until lightly golden, then remove from the parchment paper and let cool.
  • For the chocolate filling, finely grate the chocolate. Mix it with the remaining chocolate filling ingredients.
  • Cut sponge cake into 2 rectangles. Add 1 cake into a fitting cake pan.
  • Spread the chocolate filling over the cake.
  • Put the second cake on top and press firmly together.
  • Chill for a few hours until the cake is firm. Cut it into 12 cubes.
  • Glaze the cakes and garnish them with cocktail cherries.


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