Punch Cake

Stir light butter, sugar and eggs until hearty, add the sifted flour, cornstarch and baking powder and beat to a sand dough. Grease a baking tray, spread with parchment paper, fold a high edge in front. Spread the dough on it and bake. Turn out while still hot and remove the paper. Cool. Spread a thin layer of jam on the cake.

Whip the light butter until creamy. Make a pudding without sugar from the ingredients according to the instructions, cool and add by the spoonful to the light butter form. Stir. Put this cream in a large bowl and crumble the leftover cake or very soft cookies over it: Add cocoa, jam, juice of one lemon, rum or brandy and salt. Stir until smooth. Spoon small heaps of the mixture onto the jam-covered surface of the cake. Finally, press these heaps with the spoon so that they form an even surface.

Cover with chocolate icing. Mix the vanilla sugar, cocoa, sugar and egg well and add the melted coconut oil, which has cooled down again. Season with rum or possibly brandy.

Baking time: 8 min.

Temperature: 250 °C

Cake crumbs, crumbs of all kinds, stale dry sponge cake find use in this moist and quickly prepared cake.

Have fun baking it!

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