Raspberry Punch Slice by Pavel Berky
65 min
Under an hour
Pavel Berky
Ingredients
Preparation method
SOAKING SYRUP
Place frozen raspberries into a glass bowl and add 3 tablespoons of sugar. Mix well and cover the bowl with cling film. Then, place it over a saucepan with gently simmering water and let it steam for about 30 minutes. The water in the saucepan should only gently bubble. This gentle method will extract maximum flavor from the raspberries.
After 30 minutes, strain the raspberries through a sieve, but do not press them. Drain only the juice they have released.
In another bowl, press the raspberries through a sieve to make a fine purée and set it aside.
Chef's tip
1) Whisking eggs with sugar is crucial in this recipe. For the sponge cake to be truly light and fluffy, the eggs must be whisked into a very thick foam. Whisk them at high speed for 15–20 minutes, then reduce the speed to minimum and let the foam mix for another 5 minutes. This will remove large air bubbles that could disrupt the structure of the batter during baking. 2) You can replace rum in the recipe with raspberry tea, for example. 3) The glaze should be thick enough not to run off the top of the sponge cake. If it's too thin, add more powdered sugar; if it's too thick, add lemon juice drop by drop. 4) For better presentation, you can decorate the top of the punch slice with fresh raspberries, white chocolate shavings, or mint leaves. The dessert will appear more elegant.