Recipe by Mirtza Itzkowitz

Pu’nch Cake

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Parve Parve
Hard Hard
12 Servings
1 Hour, 30 Minutes

Mirtza’s granddaughter Toby Weiser, who nominated her for Whisk’s feature on baking with bubby (issue 337), calls her Pu’nch cake “heavenly.” Yield: 2 log-shaped cakes



  • 12 eggs, separated

  • 1 cup sugar

  • 1 and 1/4 cups flour

Chocolate Brandy Cream

  • 6 ounces chocolate, chopped

  • 2 cups (4 sticks) margarine, at room temperature

  • 4 eggs

  • 3/4 cup sugar

  • 1 tablespoon instant coffee

  • 5 tablespoons brandy such as Boukha Bokobsa

Pink Glaze

  • 2 tablespoons hot water

  • whipped topping/cream, for garnish


Prepare the Cake


Preheat oven to 350 degrees Fahrenheit.


In the bowl of an electric mixer, beat egg whites until stiff. Slowly add in sugar. With the mixer on low, add flour, then shut off mixer and finish mixing in the flour by hand using a spatula.


Pour half of the batter into a greased 9- x 13-inch baking pan.


Line a hard (not disposable) baking sheet with a rim with parchment paper and brush it with oil. Pour the other half of the batter onto the prepared baking sheet. The cake on the baking sheet will bake for 21 minutes; the cake in the 9- x 13-inch pan will need a little longer.

Prepare the Cream


Melt chocolate over a double boiler. In a pot, whisk together eggs and sugar. Cook until warm and smooth. You can strain this mixture if desired.


In the bowl of an electric mixer, beat margarine. Add in melted chocolate, egg mixture, coffee, and brandy and blend until smooth.


This can be done in advance.



Cut the 9- x 13-inch cake into one-inch strips, then cubes. In a large bowl, combine cake cubes with one and a half to two cups chocolate cream. Mix until the cake and cream are thoroughly combined. You want to mix carefully so it doesn’t get too mushy.


Meanwhile, flip the flat cake onto another baking sheet and peel off the parchment. Spread two-thirds of a cup of the chocolate cream in a thin layer over the cake.


Slice the flat cake in half horizontally. Add the filling in an even layer over one half. Turn the other layer over, on top of the filling.


Prepare the glaze. Whisk together confectioners’ sugar, oil, and grape juice, and slowly add in water. Add more sugar or water if needed to reach glaze consistency. Spread glaze over the entire top of the cake.


Slice the cake in half into two long log shapes. Ice the sides of the cake with remaining chocolate cream (it’s easier to get it perfectly smooth if you freeze the cake and ice the sides of the cake a second time then). Pipe with whipped cream/topping along the edges for garnish.

Pu’nch Cake

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