"Punschkrapferl" Punch Cakes

Cookies and Sweets
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Recipe Image
Ingredients for 10 servings
  • For the chocolate sponge base
  • 10 Egg(s)
  • 200 g Sugar
  • 1 package Vanilla sugar
  • 1 pinch(es) Salt
  • 250 g Flour
  • 40 g Cocoa powder
  • For the filling
  • 125 g QimiQ Classic, unchilled
  • 125 ml Rum
  • 1 Orange(s), juice and finely grated zest
  • 1 Lemon(s), juice and finely grated zest
  • 0.5 tsp Cinnamon
  • 200 g Apricot jam
  • 400 g Fondant icing
  • 1 packet Red food colouring
  • 1 shot Water
Method
1.

Preheat the oven to 180 °C (air circulation).

2.

For the chocolate sponge: whisk the eggs with the sugar, vanilla sugar and salt until fluffy. Sieve the flour with the cocoa powder and carefully fold into the egg mixture. Spread onto a baking tray lined with baking paper and bake in the preheated oven for approx. 25 minutes.

3.

For the filling: whisk the unchilled QimiQ Classic smooth. Cut 2/3 of the sponge base into small cubes and place into a mixing bowl. Add the remaining ingredients and mix until the mixture becomes moist. 

4.

Place the remaining sponge base into an oblong tin. Spread the filling on top and cut into cubes (3x3 cm). 

5.

Decorate with the icing as required.

6.
Cut the mixture into 3x3 cubes and cover with the glaze.