Name: Punschtorte
Ingredients: Basic sponge cake for tortes; 14 oz 400 g Sponge cake chunks; ⅓ cup 8 cl Rum; 5 cl Simple syrup; Zest of 1 orange and 1 lemon; Dash of cinnamon; ½ cup 50 g Apricot marmalade; To Glaze; Apricot marmalade; 250 g Fondant (colored with pink food dye); About 7 oz (200 g Dark couverture chocolate); Hazelnuts (ground)

Prepare the sponge cake according to the recipe, bake a torte, and cut it twice horizontally.
For the filling, cut the middle torte layer and the sponge cake chunks into small pieces.
Mix with apricot marmalade, rum, simple syrup, orange and lemon zest, and a dash of cinnamon and knead the mixture well until it stays together.
Brush the torte base with apricot marmalade and place in a torte ring.
Spread the filling on top.
Cover with the second torte layer, weight with a board or similar, and chill for several hours.
Remove from the torte ring, overturn, brush with marmalade, and glaze the top with fondant.
Brush the sides with melted chocolate and press ground hazelnuts against it.
Put the rest of the chocolate in a piping bag and decorate the top.

Punschtorte

Ingrediënten

Ingredients for 1 Torte (10in (26 cm) diameter)

Instructies

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