As with the Punschkrapfen, the base of the New Year’s Schweinderl is the sponge cake slices.
For the sponge, beat the sugar, vanilla sugar, a pinch of salt and eggs until fluffy, then carefully fold in the flour.
Line a baking tray with baking paper, spread the sponge mixture about thumb high and bake for 15 minutes in an oven preheated to 180 °C. Let cool thoroughly.
Let cool thoroughly and then cut out evenly sized circles with a cookie cutter or a glass.
Save the leftovers and use them for the punch mixture. For this, mix well the melted chocolate, rum, coffee, chopped nuts, jam and the remaining cookie and let it soak well for some time.
Now it is time to form the body of the pigs: To do this, place a slice of sponge cake in the tall cookie cutter as a base.
Press the punch mixture onto it and finish it off with another sponge cake slice. Press the punch mass well together to form a compact body.
Then pull the cookie cutter away and brush the Nehjahrsschweinderl body all around with jam. The punch glaze will hold better this way!
Cover with the prepared punch glaze and let it dry almost completely.
Then it’s on to the finishing touches: Shape the piggy face using the pink marzipan. Roll out the marzipan thinly (best between two cling films or with some powdered sugar), cut out a larger round disc for the snout, make two nostrils in it and a laughing mouth.