Punschkrapferln

For the Punschkrapferln, preheat the oven to 180º C hot air.

For the sponge slices, beat sugar, vanilla sugar, a pinch of salt and eggs until fluffy. Carefully fold in the flour.

Spread the mixture 1 cm high on a baking tray lined with baking paper and bake for about 15 minutes. Allow to cool.

Using a cookie cutter, separate round slices from the sponge cake. Cut the remaining sponge into small pieces.

Mix well with softened chocolate, rum, coffee, chopped nuts and jam and let stand for some time.

Place one sponge cake slice in a round cookie cutter about 5 cm high. Fill this up 3/4 full with the punch mixture and finish off with a sponge cake slice. Carefully press the Krapferl out of the cookie cutter and brush all around with strained jam.

Then coat with either a store-bought or homemade punch glaze.

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