Ingredients
For the sponge cake
- 3 eggs
- 70 g caster sugar
- 60 g all-purpose flour
- 1 pinch salt
For the chocolate filling
- 500 g bread crumbs
- 50 ml STROH 80 or STROH 60
- 100 g apricot jam
- 80 g dark chocolate
For the glaze
- 400 g ready-to-use punch glaze or pink (mirror) glaze
- 12 cocktail cherries
Preparation
- Preheat the oven to 200 °C fan.
- Separate the eggs, and beat half of the sugar with the egg yolks until frothy.
- Beat the egg whites with the salt and the remaining sugar until stiff peaks form.
- Gently fold the egg whites and flour alternately into the egg yolk mixture.
- Spread the batter thinly on a baking sheet lined with parchment paper and bake for 10–12 minutes until light golden. Then, turn the sponge cake onto another sheet of parchment paper, peel off the top layer of parchment, and let the cake cool.
- Knead all the ingredients for the filling together.
- Cut the sponge cake into two rectangles.
- Spread the filling on one of the rectangles, place the second rectangle on top, and gently press down.
- Chill the cake for several hours, then cut it into cubes.
- Warm the punch glaze in a water bath and pour the warm glaze over the punch cubes, letting the excess drip off. Garnish with a cocktail cherry.
