Trowel and Fork

A Checkerboard Cake With Slovak Roots

Desserts, Portfolio, Recipes | December 28, 2011 | By

Part of an ongoing series on unique holiday dishes

To celebrate the new year, for as long as I can remember, my mom has baked a cake called punch torte, a tradition started in her family back in the former Czechoslovakia.

“At midnight, we pour champagne and had a toast to New Year’s and then we hugged and kissed each other, drank our champagne, and then we ate cold cuts, potato salad, and then after that we had the cake with a little bit of coffee,” my mother remembers.

It’s a pink-glazed sponge cake with layers soaked in a rum and citrus syrup. It all starts out with 16 eggs. Yes, 16.

“Eight eggs for the basic dough and then 8 eggs for dough [that] we divide in half. Half of it we make pink and half we put a cocoa in it and we make it brown,” my mom says.

You start by separating the yolks from the whites, mixing three different cake batters: one white, one pink, one brown.

The tradition of serving up this pink-glazed torte goes back to my great-grandmother’s kitchen in the early 1900s. She ran a restaurant in the next town over, but at home she made all sorts of extravagant creations without the help of modern machinery.

“She’d make this very similar, but she would blend it and beat it all by hand,” my mother says.

My mother learned to make this cake as a young girl. She was born during World War II and food was scarce, but my family was fortunate enough to have a sprawling garden. So, the 16 eggs were a luxury they could afford.

“We had chickens and we had goats for milk during the war when they were bombing the town, and so we were able to eat them and enjoy it,” she remembers.

Some of the other ingredients weren’t so easy to come by. The cake soaks in a citrus rum punch, which calls for the juice of one lemon and one orange. Finding citrus in this former communist country required both patience and connections.

The checkerboard pattern is created by cutting pink and chocolate layers into concentric rings and reassembled to look like a bull's-eye. Courtesy of Sasa Woodruff

The checkerboard pattern is created by cutting pink and chocolate layers into concentric rings and reassembled to look like a bull’s-eye.
Courtesy of Sasa Woodruff

“If we got one lemon for a tea, we had to stand in line for two, three hours, and if there was news that in a little vegetable store there would be lemons next day, somebody secretly told somebody and then everybody spread it between their friends, and then everybody lined up in front of the store and waited for the lemons,” she remembers.

Once the lemons and oranges were acquired, they were squeezed into a cooked-sugar syrup. The pink and chocolate cakes were cut into concentric rings and reassembled to look like bull’s-eyes. The layers were stacked on top of each other and the syrup spooned over top. Then came a 24-hour wait.

The next day, the cake was glazed with a pink lemon frosting. In the 1940s and ’50s, food dyes were not available, but my great-grandmother had a stash hidden away.

“A lot of the stuff my grandmother had left from the hotel and restaurants we had, and we were so excited to see that lovely pink cake,” she says.

For me, the bubblegum-colored frosting isn’t the best part of this cake. It’s when you cut into it. Thanks to those concentric circles, a dazzling checkerboard appears in each slice. It’s best enjoyed with a glass of champagne.

Punsch Torte
Serves 8
A rum-soaked checkerboard cake that is a classic torte from the Astro-Hungarian empire.
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Prep Time
2 hr 15 min
Cook Time
1 hr
Total Time
3 hr 15 min
Prep Time
2 hr 15 min
Cook Time
1 hr
Total Time
3 hr 15 min
Sponge cake
  1. 16 eggs
  2. 16 tablespoons all-purpose flour
  3. 16 tablespoons powdered sugar
  4. 2 packets of vanillin sugar (Dr. Oetker is good)
  5. 1 tablespoon unsweetened cocoa, sifted
  6. 5 to 10 drops red food coloring
Soaking Syrup
  1. 8 1/2 tablespoons (125 milliliters) water
  2. 2/3 cups (120 grams) granulated sugar
  3. 1 cup (320 grams) red currant or raspberry jelly
  4. 1/2 cup (120 milliliters) rum
  5. 1 lemon
  6. 1 orange
Lemon Icing
  1. 3 1/3 cups (400 grams) sifted powdered sugar
  2. 2 egg whites (an egg white is about 35 grams, about 2 tablespoons)
  3. 4 tablespoons lemon juice
  4. 10 to 20 drops red food coloring
Preparing The Cakes
  1. Grease three 9-inch spring-form pans and line with parchment paper. Preheat the oven to 350 degrees.
  2. Separate 8 of the eggs. Put the whites in a bowl with one packet of vanillin sugar. Put the yolks in a stand mixer with 8 tablespoons of powdered sugar. Cream egg yolks with sugar until pale yellow. Beat egg whites and vanillin sugar with a hand mixer until peaks form. Gently fold the beaten egg whites into the yolk batter. Gradually sprinkle 8 tablespoons of the flour into the mixture as you fold the egg batters together. Once the two batters are incorporated, put the mixture into one of the spring-form pans. Bake at 350 degrees for about 30 minutes, until it's a light golden brown or a toothpick comes out clean from the center of the cake. Remove from oven, cool and remove from pan. The cake will shrink a little as it cools.
  3. Now, repeat the previous steps with the rest of the sponge cake ingredients. Take the remaining 8 eggs and separate the yolks from the whites. Cream the 8 tablespoons of powdered sugar with the yolks and beat the whites with the remaining packet of vanillin sugar. Fold the batters together, gradually adding the remaining 8 tablespoons of flour. Now, split the batter in half into two separate mixing bowls. In one bowl, sift a tablespoon of cocoa and fold it in. In the second bowl, drop in the red food coloring and fold it in. Pour each batter into a separate spring-form pan and bake for 20 to 25 minutes. Remove cakes from oven, cool and remove cakes from pan.
Soaking Syrup
  1. Boil the water and sugar together in a saucepan. Do not mix or stir. Cook until the mixture forms clear threads when a drop is pulled away with a spoon. The temperature will be 215 to 235 degrees. Take off stove and mix in 1/2 cup (160 grams) of the jelly. When it's cooled to room temperature, sieve in the juice of the lemon and orange and add the rum. Set aside.
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