For the marinated ginger

• Cut the ginger into thin slices and blanch it.
• Cook up a syrup using the rice vinegar, water, and sugar; add the shiso leaves and let them steep.
• Marinate the ginger in the syrup for at least an hour.

For the sponge cake

• Whip together the eggs and the sugar – first manually over a double boiler, then with a mixer – until frothy.
• Fold in the sieved flour and the melted butter and spread  (about 1 cm thick) onto a parchment paper-lined baking sheet.
• Bake for about 10 minutes at 190 °C.
• Cut out 12 discs (7 cm in diameter) and set aside the rest of the sponge cake for the filling.

For the savoury punch cakes

• Cut the sponge cake left-overs into small cubes and stir in STROH and apricot jam until the mixture takes on a pomade-like texture.
• Spice with finely chopped marinated ginger.
• Set together filling and 2 sponge cake discs per serving in metal rings or biscuit cutters.
• Slice the cherry tomatoes open on the bottom and hollow them out.
• In a pot, lightly caramelize the sugar along with the
  scraped-out vanilla bean; deglaze with wine and orange juice.
• Add the tomato cuttings and ginger and stir in cornstarch to thicken slightly.
• Fill each of the hollowed-out tomatoes with a bit of punch filling and place them in an oven-safe dish.
• Fill with the tomato-vanilla stock and bake in the oven for 15 minutes at 180 °C.
• Pour off the stock through a strainer into a dish. Cool the tomatoes.
• For the glaze, heat up the apricot jam and the tomato-vanilla stock, strain off the stock, and use as a glaze for the punch cakes. If necessary, adjust the viscosity of the glaze by adding back some of the stock.
• After glazing the punch cakes, decorate with chocolate and sprinkle on a bit of puffed amaranth.