Pink punch cake

Ingredients for 1 servings:

• 7 eggs
• 150 g powdered sugar
• 200 g flour, grippy
• 1 tsp lemon juice
• 150 g sugar
• 1 orange(s), untreated, juice and zest
• 1 lemon(s), untreated, juice and zest
• 3 tbsp rum
• 3 tbsp apricot jam
• 1 cup cake icing (punch icing), pink
• possibly cherry(s) (cocktail cherries)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

like a large punch krapferl

Beat the egg yolks with 100g of powdered sugar and lemon juice until frothy. Beat the egg whites until stiff. Add the remaining powdered sugar and fold in well. Fold the flour and egg whites into the egg yolk mixture. Bake the sponge cake at 180°C (preheated oven) and let it cool. Cut the sponge cake in half (the middle piece should be the thickest, just slightly thicker than the other two). Cut or crumble this middle piece into small cubes. In a saucepan, bring the sugar, orange zest and juice, lemon zest and juice, and 1/8 l water to a boil, then add the rum and jam. Mix this mixture with the sponge cake cubes/crumbs. Return the cake base to the springform pan. Place one layer in the pan and spread with jam. Then spread the punch mixture on top. Place the last layer on top. Now let the cake stand for a while, slightly pressed down. Then remove from the pan, spread apricot jam all over, and top with the punch glaze. Garnish with cocktail cherries, if desired.