Punch cake à la GDR

Ingredients for 1 servings:

• 100 g butter or margarine
• 80 g sugar
• 2 eggs
• 80 g flour
• 40 g cornstarch
• ½ pack of baking powder
• 2 tbsp sour cherry jam
• 400 g butter biscuits or ladyfingers
• 100 g butter or margarine
• 3 tbsp coffee powder
• 100 g sugar
• 200 ml rum
• 120 g dark chocolate glaze
• 180 g hazelnuts, whole or ground
• 2 tbsp sour cherry jam
• 150 g dark chocolate glaze
• 1 egg(s)
• 1 packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours

For a 26 cm springform pan

The serving size is based on a 26cm springform pan. If you want the punch mixture to be fluffier, use ladyfingers instead of butter biscuits. The same applies to the hazelnuts (I like chunks, so I use whole nuts). For the base, beat the eggs and sugar with a mixer until frothy. Melt the butter or margarine, add it, and mix well. Sprinkle over the sifted flour, cornstarch, and baking powder, and beat everything into a batter. Line the baking pan with baking paper and fold in a high edge at the front. Spread the batter onto the paper and bake at 180°C (top/bottom heat) for about 15 minutes (use a skewer to test). Let cool. Then spread the cake thinly with jam. For the punch mixture, finely crumble the ladyfingers (the mixture will be fluffier) ​​or butter biscuits and place them in a bowl. Put the rum, coffee, and sugar in a mug and mix well. Then pour the mixture over the crumbs, stirring frequently to ensure enough liquid can penetrate. Chop the hazelnuts (I like larger pieces) or add the already ground hazelnuts to the mixture and mix well. Stir in the cherry jam. In the meantime, melt the chocolate glaze (or block of chocolate) in a double boiler. Melt the butter or margarine and stir into the melted chocolate glaze. Then stir this into the biscuit mixture. Spread the finished punch mixture in heaps on the cake base, then smooth it out with a spoon. For the glaze, melt the chocolate glaze (or block of chocolate) in a double boiler. Beat the egg with vanilla sugar until frothy and stir in. Spread the chocolate glaze evenly over the punch mixture. Chill the cake for at least 4 hours, then enjoy.