Punschtorte
In the top of a double boiler over gently boiling water, combine 6 eggs, ½ cup sugar, and the grated rind of 1 lemon. Do not let the upper section of the double boiler touch the boiling water, as the mixture should be cooked over steam alone. Beat the mixture until it rises and is light and smooth, and continue to beat it until it is hot. Remove the upper saucepan from the steam and beat the mixture until it is entirely cold. A detachable or hand electric beater is best for this purpose. Gently stir into the egg mixture, bit by bit, 1 ½ cups sifted flour. Line the bottom of an unbuttered spring-form pan with heavy paper and pour in the batter. Bake the Punscbtorte in a moderate oven (350° F.) for about 35 minutes, or until it tests done. Invert the pan onto a floured board and let the cake cool. Turn the pan upright and cut the edge of the cake loose with a knife. Detach the rim and bottom of the pan and carefully pull the brown paper off the cake. If possible, let it rest for several hours or overnight.
Cut the cake into 3 even layers, lay the bottom layer on the bottom of the reassembled spring-form pan. and spread it thinly with apricot jam or orange marmalade. Cut the center layer into small even cubes, reserving the trimmings and edges. Heat ½ cup orange marmalade in a saucepan with 1/3 cup heavy rum and a few drops of red food coloring or 1 tablespoon grenadine. Add 2 tablespoons sugar and continue to heal the mixture until the sugar is melted. Add more rum if the marmalade is very thick. Soak the cake cubes in this mixture until they are saturated and place them on the glazed cake layer in the pan.
Crush the scraps and trimmings of the second layer with ¼ cup finely chopped blanched almonds, ¼ cup crushed macaroon crumbs, any remaining rum mixture, and enough sugar and rum to bind them into a paste. With this mixture fill the edges and cavities between the saturated cubes. Spread the cut side of the remaining layer of cake with apricot jam or marmalade and lay it jam side down on the cake. Place a weighted plate on the cake to bind the second layer together. Let the Torte rest about an hour. Remove the weight and spring-form from the Punscbtorte and ice it with a rum-flavored pink fondant icing. The top is sometimes decorated with candied orange peel.
Rosa Punschglasur (Pink Rum Fondant Icing)
Heat 1 ½ cups fondant (January, 1958) in the top of a double boiler over gently boiling water. Do not allow the upper section of the double boiler to touch the water, as the fondant must be melted over steam. As soon as the fondant has reached spreading consistency, about 100° F. on a candy thermometer. Color it pale pink with a few drops of red food coloring and add 1 teaspoon heavy rum. Pour the fondant onto the Torte and spread it quickly by tilting the Torte. If the fondant becomes too stiff to spread, it can be reheated.
Scheiterbaufen (Cake Faggots with Meringue)
A Scheiterbanfen is a mound of faggots made of stale cake or sweet rolls. baked under a hood of meringue.
Prepare enough 2-day-old sweet rolls. cake, or brioches to make 8 cups of faggots: First cut them into 1 '4-inch slices and then cut the slices into strips as you would cut shoestring potatoes. Spread out these faggots and let them dry another day. Soak ½ cup raisins in ½ cup good brandy Overnight.
Next day, soak the faggots of cake in a mixture of 1 ½ cups milk, A egg yolks, ½ cup sugar, and ½ teaspoon vanilla. Toast ¾ cup hazelnuts in a very slow oven (250° F.) for about 15 minutes, or until their skins can be rubbed off easily with a rough cloth. Chop the nuts medium fine and drain the raisins, which should be well puffed. Peel and core 4 apples and cut them into thin slices. Lay a layer of the saturated faggots on a flat baking dish, then a layer of apple slices, and scatter raisins and hazelnuts over the apples. Cover with another layer of faggots. Continue to pile up the layers until the mound is finished. Pour over the mound any of the milk mixture or brandy remaining, and dust it with the grated zest of 1 lemon and 2 tablespoons sugar.
Bake the Scheiterbanfen in a medium oven (350° F.) for about 30 minutes, or until it is golden. Beat 4 egg whites very stiff with ½ cup sugar and spread the meringue over the mound. Dust once more with sugar, return the cake to the oven, and bake it for 10 minutes more, until the meringue is golden, but not at all browned. Serves 6 to 8.
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