For the Punschsternderl, cut leftover cake into small cubes. In a bowl, mix jam and cocoa and half of the rum with the cake cubes. Depending on the consistency, add a little more rum.
The mass should be malleable but not too soft. Now roll out this mass on the bread crumbs or croissant crumbs and cut out stars.
Let the stars dry for a day, then cover with punch icing.
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