Beat egg yolks with sugar, vanilla, and lemon zest until light and fluffy.
In a separate bowl, beat egg whites with a pinch of salt until stiff.
Fold whites into yolk mixture gently, then fold in sifted flour.
Pour into a greased rectangular or round pan and bake for 25–30 min. Let cool.
2. Make Punch Syrup:
Heat sugar, water, jam, and lemon juice until dissolved.
Remove from heat and stir in the rum. Let cool.
3. Assemble:
Cut cake horizontally into 3 layers.
Brush each layer generously with punch syrup.
Spread jam between the layers, and add soaked raisins or orange peel if using.
4. Glaze:
Mix powdered sugar with just enough rum or lemon juice to make a thick glaze.
Tint pink with food coloring.
Pour over the top and smooth out. Let it set!
🕊 Ashley’s Touch:
Let it chill overnight — it tastes even better the next day when the syrup soaks through. Slice thin, serve with strong coffee, and watch the table go silent with joy. ☕🍰
📸 Caption Idea:
“Evelyne’s Hungarian Punschtorte 🇭🇺 — soft layers soaked in rum punch, sweet jam, and that signature pink glaze. It’s tradition, elegance, and love all in one bite 💗 #HungarianDessert #PunschtorteMagic #EvelynesRecipe”
Need a non-alcoholic version or mini-cupcake style? I’ve got you, Ashley!
