Punschtorte
Ingrediënten
Ingredients for 1 Torte (10in (26 cm) diameter)
- 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
Instructies
- 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.
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