Old Viennese punch cake

Ingredients for 1 servings:

• 6 eggs
• 125 g sugar
• 150 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 6 cl rum
• 300 g jam (apricot)
• 2 orange(s), the juice
• 1 lemon(s), the juice
• 200 g powdered sugar
• ½ tsp cocoa powder

Instructions

Working time approx. 50 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 50 minutes

Preheat the oven to 180°C. Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with 100g of sugar until frothy. Fold the egg whites, flour, cornstarch, and baking powder into the egg yolk mixture. Pour the batter into a springform pan and bake in the preheated oven for 45 minutes. Let the base rest for 1 day. Cut the base in half. Cut the middle layer into 2cm cubes, drizzle each of the other two layers with a shot glass of rum (2cl each) and spread each with 100g of apricot jam (200g in total). Return the bottom layer to the springform pan. Bring 1 shot glass of rum to the boil with orange and lemon juice, 50g of jam, and the remaining sugar. Mix in the sponge cake cubes. Spoon this filling onto the cake base and lightly press the top layer onto it. Let the cake rest for 1 hour, weighted down with a board, then cover with the remaining warmed jam. Mix the powdered sugar with the remaining rum, then stir 2 tablespoons of this glaze with the cocoa powder. Frost the cake with the light glaze, pipe the cocoa glaze onto the cake in a spiral pattern, and use a knife to draw lines from the outside in.