PUNSCHKRAPFEN
5 eggs
150 g sugar
1 tablespoon vanilla sugar
70 g flour
90 g corn starch
60 g butter
salt
½ lemon [zest]
apricot jam
6 cl rum
cookies
[or any kind of cake leftovers]
Punsch coating
_ line a baking pan with baking paper
_ preheat oven to 170°C
_ melt butter
_ whisk together sugar, vanilla sugar, pinch salt, lemon zest and eggs until very foamy
_ slowly add flour and corn starch
_ spoon batter into the baking pan
_ bake for 15 minutes
_ leave to cool slightly
_ cut into a rectangle
_ crush cookies
_ combine crushed cookies, cut offs from the cake bottom, rum and 2 tablespoons jam
_ knead until you get a dough like consistency
_ cut the cake bottom into two equal pieces
_ spread jam over the surface
_ press cookie filling into a rectangle and place one of the cake bottoms
_ cover with the other cake bottom
_ cut into cubes
_ cover the cubes with jam on all sides
_ leave to dry a little in the fridge
_ melt the Punsch coating in a water bath
_ cover cubes with the coating
_ top off with some kind of decoration - traditionally with a cocktail cherry
PUNSCHKRAPFEN
5 Eier
150 g Zucker
1 Esslöffel Vanillezucker
70 g Mehl
90 g Maisstärke
60 g Butter
Salz
½ Zitrone [Schale]
Aprikosenkonfitüre
6 cl Rum
Kekse
[oder Kuchenreste aller Art]
Punschglasur
