A Delicious Showstopper

Looking for a magnificent cake for a special occasion? Then this recipe for a flavorful Russian punch cake is just what you need. Light and airy sponge cake filled with a delicate diplomat cream and elegantly decorated with a snowy topping - this cake is guaranteed to be a showstopper at any celebration. And for that special flavor, the cake layers can be generously soaked with STROH.

Ingredients for 1 Cake

For the sponge Cake

  • 9 eggs
  • 150 g sugar
  • 1 package vanilla sugar
  • grated zest of 1 lemon
  • 1 pinch of salt
  • 160 g all-purpose flour


For the diplomat cream

  • 3 sheets of gelatin
  • 150 g milk
  • 330 g heavy cream
  • 45 g sugar
  • seeds of 1 vanilla bean
  • 25 g cornstarch
  • 3 egg yolks
  • 60 g butter


For the meringue

  • 2 egg whites from large eggs
  • 240 g granulated sugar


For soaking the sponge cake

  • 6 cl STROH 40



  • Preheat the oven to 160 °C fan.
  • For the sponge cake, separate the eggs. Beat the egg yolks with 50 g of sugar, vanilla sugar, and lemon zest until creamy using a hand mixer.
  • Beat the egg whites with salt and the remaining sugar until stiff peaks form.
  • Gently fold the beaten egg whites and then the flour into the egg yolk mixture.
  • Line a cake ring (26 cm in diameter) with parchment paper.
  • Pour the batter into the ring and bake in the preheated oven for 40 minutes.
  • Allow to cool and remove from the ring.
  • For the diplomat cream, soak the gelatin in cold water.
  • Bring the milk, 75 g of heavy cream, sugar, and vanilla seeds to a boil.
  • Mix the cornstarch with the egg yolks, then stir into the milk and simmer briefly while stirring vigorously with a whisk.
  • Squeeze out the gelatin and melt it into the cream.
  • Cool the cream over ice water. Gradually incorporate the butter in pieces.
  • Whip the remaining cream until creamy and fold it into the cream mixture.
  • Cut the sponge cake into three equal layers. Place the first layer back into the cake ring and drizzle with STROH.
  • Spread half of the diplomat cream over the cake layer and repeat the process.
  • Chill the punch cake in the refrigerator until set.
  • For the meringue, warm the egg whites and sugar over steam to 60 °C. Beat until stiff peaks form, then remove from the steam and let it cool.
  • Before serving, place the cake on a serving plate, loosen the cake from the cake ring with a knife, remove the ring, and decorate the cake with the meringue. Fill the meringue into a piping bag fitted with a smooth, round tip and create the desired pattern.
  • Carefully brown the peaks of the meringue with a Bunsen burner.


Russische Punschtorte mit STROH

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