Punschkrapferl

For the Punschkrapferl, first bake the sponge cake. To do this, beat eggs and sugar over steam until thick and fluffy. After cooling, stir in flour and finally the overcooled melted butter.

Spread the Punschkrapferl mixture as thick as a finger on a baking sheet lined with paper, bake in the oven and remove from the paper while still hot. Then allow to cool.

From the cooled sponge cake, cut out slices with a diameter of 4 cm.

For the filling, mix the pieces of dough left over from cutting with jam or softened chocolate and rum, with a little lemon or possibly orange juice and spun sugar. For more richness, just add some sponge cake.

Assemble 2 cookie slices at a time with the filling. To do this, it is best to return the filled doughnuts to the cookie cutter and press them together using a weight. In this way the filling is evenly distributed.

The doughnuts prepared in this way are then coated with punch glaze (according to package instructions). The Punschkrapferl are ready when the glaze has set and cooled.

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