Name: Punch Cake
Total time: 1 h

For the punch tartlets, preheat the oven at 200 degrees convection. Separate eggs, beat egg whites with powdered sugar until stiff.

For the filling, put orange juice, grated orange peel, apricot jam, granulated sugar and rum in a saucepan, bring to the boil and then leave to cool. Beat eggs, granulated sugar, vanilla sugar, orange zest and oil one by one until foamy.

Gently fold in the snow with the flour, spread on a baking sheet lined with parchment paper and bake for about 10 minutes (do a needle test).

Turn the cake out onto a large board and remove baking paper. Cut out 32 circles (to fit the jar) for base and lid. Chop approx. 200 g cake scraps for filling.

Mix cake scraps and cocoa cake scraps with cooled orange juice mixture and let stand covered for approx. 1 hr. Heat jam for coating, spread on bottoms and place in glasses. Spread punch mixture on top.

Place the lid on top and press down well. Then cover and chill for about 1.5 hours. Then brush the lid with warmed jam and let it dry a bit.

For the glaze, heat closed cups of Manner punch glaze in warm water at about 40 degrees. Remove lid and stir mixture well. Spread the glaze on the cake lid with a spoon.

For decoration, place decorative flowers on top immediately. Chill punch cake until glaze is firm. Then decorate the glaze with decorative writing.

Punch Cake

Ingredients:

For the dough:

For the filling:

For the glaze:

For the decoration:

Instructions:

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