Punch cakes for summer

Sometimes, it's time to question familiar classics. Here, you can see how delicious an alternative interpretation can be: These punch cakes not only look fantastic, but also taste just as amazing and especially refreshing.

Ingredients for 8 servings

  • 10 ladyfingers
  • 50 g sponge cake pieces
  • juice of ½ orange
  • 2 heaping tbsp apricot jam
  • 175 g STROH 40
  • 1 l vanilla ice cream (colored pink with food coloring)
  • cake glaze
  • sugar flowers or bits of sponge cake for decorating



  • For the punch filling, break the sponge fingers into little pieces and mix with torn-up sponge cake pieces, STROH, orange juice and jam; allow to soak for about 15 minutes.
  • Roll out the mixture (1 cm thick) between two sheets of parchment paper and firm it up in the refrigerator.
  • Afterward, cut into 6 cm squares and put it in the freezer.
  • Place 8 square cake rings (8 x 3 cm) on a parchment paper-lined baking sheet and cool them in the refrigerator.
  • Use a spatula to spread the vanilla ice cream (brought to a malleable temperature) 1 cm deep on the bottom and on the sides of each cake ring.
  • Place the punch filling into the middle of the ice cream and cover with more ice cream. Freeze until ready to serve.
  • Before serving, glaze the surface with cake glaze and decorate with sugar flowers or bits of sponge cake.
  • Place cakes on plates, use a Bunsen burner to briefly warm the cake rings, carefully remove the cake rings, and serve.


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