Punch Cake

For the punch cake, first make the sponge cake. Separate the eggs and beat the yolks with the sugar and vanilla sugar until foamy, stir in the water.

Beat the egg whites until stiff and fold in alternately with the spelt flour. Line two baking trays with baking paper, spread half of the sponge mixture on the first tray to the height of a finger, the second half on the second tray. Bake in a hot oven at approx. 180 °C for 10-15 minutes until golden brown.

Lift out and let cool. Divide one sponge cake into two equal-sized plates, crumble the other sponge cake small into a container.

Mix amaretto, cocoa, hazelnuts, cane sugar as well as the jam well with the sponge pieces until a compact mass is formed.

Spread the filling mixture on one plate and cover with the second plate. Drizzle with amaretto and spread with apricot jam.

Cover the punch slices with the warmed punch glaze. Let dry, decorate and then serve.

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