Punschkrapfen

Ingredients

• 1 plain sponge cake sheet
• 150g apricot jam
• 3 tbsp dark rum
• 2 tbsp cocoa powder
• 80g cake crumbs
• 250g icing sugar
• 2 tbsp lemon juice
• pink food colouring a few drops
• melted chocolate for decoration

Method

1. Cut the sponge sheet into neat squares, reserving trimmings for crumbs.
2. Mix cake crumbs with apricot jam, rum, and cocoa to make a moist filling.
3. Slice each sponge square horizontally and spread with punch filling. Reassemble and press gently.
4. Warm a little apricot jam and brush over the outside of each cake to seal crumbs.
5. Mix icing sugar with lemon juice and pink colouring to make a thick glaze.
6. Coat each cake in pink icing and let set.
7. Decorate with a thin drizzle or dot of melted chocolate.