Father’s Day Punschkrapferl

For the Father’s Day Punschkrapferl, preheat the oven to 180 °C (top and bottom heat). Cover the baking tray with baking paper.

Sift together flour and cornstarch. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon peel until thick and fluffy (at least 10 minutes).

Slowly stir in KRONENÖL SPEZIAL with fine butter flavor. Gently fold in flour mixture.

Spread mixture onto baking sheet and bake on middle rack for approx. 15 min. Remove from oven and let cool. Remove baking paper.

Cut two squares (approx. 16 x 16 cm) from the sponge cake. Cut the remaining sponge cake into small pieces for the filling. Mix jam with whisky and 4 tablespoons of water, heat and mix with the sponge cubes.

Spread filling evenly on one sponge square, place second sponge piece on top and gently press down. Wrap cake in plastic wrap, weigh down with a board and let stand in refrigerator overnight.

Press marzipan through a potato ricer. Sprinkle Father’s Day Punschkrapferl with powdered sugar, garnish with marzipan noodles and sprinkle with cocoa.

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