Article content
Honey and punch slices are among the classic homemade pastries that have appeared on the festive table for generations. This family recipe combines a tender honey dough, a vanilla semolina cream, fruit jam and a chocolate glaze – complemented by sweet punch slices with a rum aroma and raspberry glaze. Two desserts that never disappoint.
Ingredients
Honey slices
For the dough:
- 800 g all-purpose flour
- 250 g powdered sugar
- 2 eggs
- 5 tbsp lard
- 3 tsp baking soda
- 6 tbsp honey
- 8 tbsp milk
- pinch of salt
For the cream:
- 1.5 liters milk
- 350 g sugar
- 250 g semolina
- 4 packets vanilla sugar
- 400 g butter or margarine
For the glaze:
- 200 g dark chocolate (min. 50%)
- 2 tbsp oil
For spreading:
- apricot jam
Punch slices
For the dough:
- 4 eggs
- 200 g granulated sugar
- 200 g all-purpose flour
- 1 packet vanilla sugar
- pinch of salt
For the filling:
- 2 tbsp Dutch cocoa
- 150 g ground walnuts
- 1 rum flavoring or 1–2 tbsp rum
- 200 g margarine
- 3 packets vanilla sugar
- 30 dkg sugar (dissolved into a syrup with 150 ml milk)
- a few crushed biscuits (for thickening)
- apricot jam for brushing
For the raspberry glaze:
- 300 g powdered sugar
- 2 tbsp raspberry syrup
- 3 tbsp hot water
- a few drops of raspberry food coloring
Instructions
Honey slices
1. Preparing the dough:
From all the ingredients knead a smooth dough and divide it into four parts. Roll out each sheet and bake on a baking tray lined with parchment paper at 180 °C for about 8–10 minutes. After baking, let cool.
2. Preparing the cream:
In a saucepan, bring the milk to a boil with the sugar and vanilla sugar, add the semolina and cook into a thick porridge. Let cool. Whip the butter until fluffy and gradually beat the cooled semolina mixture into it.
3. Assembling the slices:
Spread half the cream on the first sheet, cover with the second sheet and spread apricot jam on it. Add the third sheet, spread the remaining cream and top with the last sheet. Lightly weigh down and refrigerate for at least 2–3 hours.
4. Glaze:
Melt the chocolate with the oil in a bain-marie and pour it over the surface of the cake. Let it set.
Punch slices
1. Preparing the dough:
Whip the egg whites with a pinch of salt, add the sugar and vanilla sugar and beat into glossy stiff peaks. Gradually fold in the yolks and the flour. Bake on a baking sheet lined with parchment at 180 °C for about 25–30 minutes. Bake two sheets, let cool and cut one in half.
2. Preparing the filling:
Crumble one sheet and mix it with the cocoa, nuts, rum, sugar syrup, vanilla sugar and margarine. Work everything well together. If the mixture is too loose, add crushed biscuits.
3. Assembling:
Spread jam on the bottom sheet, spread the filling and cover with the second sheet, which you have brushed with jam on the underside. Lightly weigh down.
4. Glaze:
Mix the powdered sugar with the raspberry syrup, hot water and a few drops of coloring. Pour the glaze over the cake and let it set.
Preparation time and number of servings
- Total time: 3 hours
- Active preparation: 60 minutes
- Number of servings: 20–24
Conclusion
Honey and punch slices are among the most popular homemade desserts that must not be missing from any holidays. The sweet layers of honey dough, the fragrant cream, fruit jam and chocolate glaze form a perfect combination of flavors. Together with the punch variation with rum and raspberry glaze, they are an ideal choice for a festive table or a Sunday coffee gathering.
