Punčové Rezy
The classic Slovak patisserie staple — alternating golden sponge layers sandwiching a rum-infused punch center, finished with an ultra-glossy pink fondant topping fortified with glucose syrup for a firm, clean snap.
Ingredients
Sponge Sheets (3 Sheets / 30 × 40 cm)
- 9 Large eggs, separated
- 180 g Granulated sugar
- 200 g All-Purpose flour
- 30 ml Warm water
- 30 ml Sunflower oil
- 1 pinch Fine sea salt
Punch Syrup Soak (Punčový Rozvar)
- 250 ml Water
- 200 g Granulated sugar
- 100 ml Dark rum (Tuzemák or golden rum)
- 50 ml Freshly squeezed lemon & orange juice
- 1 tsp Rum essence or punch aroma
- 2–3 drops Red food coloring
Assembly Spreads
- 250 g Smooth tart apricot or red currant jam
Snap Fondant Glaze
- 250 g Confectioner's powdered sugar, sifted
- 35 g Liquid glucose syrup (or light corn syrup)
- 25–30 ml Hot water or rum
- 1–2 drops Pink/red food coloring
- 1 tsp Fresh lemon juice
Method
- Bake Sponge Layers: Whip egg whites with salt and half the sugar until stiff peaks form. Whip egg yolks with remaining sugar, oil, and warm water until pale and voluminous. Fold the yolks and sifted flour gently into the whites. Bake 3 thin identical sponge sheets (or bake 1 thick and 1 thin) on parchment-lined trays at 180°C for 10–12 minutes until light golden. Let cool.
- Cook Punch Syrup: In a saucepan, boil water and sugar for 3 minutes until dissolved. Remove from heat and stir in the rum, citrus juices, punch aroma, and red food coloring. Let cool slightly.
- Assemble Base: Lay the first golden sponge sheet on a parchment-lined tray. Spread with a thin, even layer of tart jam. Place the middle sponge layer on top.
- Soak the Core: Pour the warm punch syrup evenly across the entire middle sponge layer using a ladle or squeeze bottle until completely saturated. Spread another thin layer of tart jam over the soaked sponge, then top with the third dry sponge sheet.
- Press & Chill: Cover with parchment, place a flat baking sheet on top, and weight down evenly with 3–4 kg of weight. Refrigerate for at least 6 hours (or overnight) so the core compresses and the syrup distributes uniformly.
- Mix the Snap Glaze: In a bowl, vigorously whisk sifted powdered sugar, liquid glucose syrup, lemon juice, pink coloring, and hot water until completely smooth, glossy, and thick.
- Glaze & Portion: Pour the pink glaze over the top sponge, spreading swiftly with an offset spatula. Let set for 60 minutes until the glucose syrup hardens into a firm, glossy shell. Slice into clean rectangular bars using a long chef's knife dipped in hot water and wiped dry.
Chef's Tip: Adding liquid glucose syrup to the powdered sugar glaze provides an elastic, high-gloss shine and a clean, brittle snap when cut, preventing the fondant from cracking haphazardly or turning sticky and wet.