Punch Cake

First prepare the filling. To do this, carefully wash the oranges and lemon, rub dry and grate the peel with a kitchen grater. Squeeze the oranges and lemon.

Bring red wine, sugar, and the zest to a boil, let it boil, and then let it cool. Add orange and lemon juice.

Finely grate the chocolate. Put the biscuits in the wine, let them soak, add the chocolate and the rum and beat everything well. A few small pieces of biscotti can remain a little firmer.

For the cake, separate the eggs and beat the egg whites until stiff. Sift flour and baking powder. Beat the egg yolks, sugar and vanilla sugar until foamy.

Fold in the flour and baking powder and finally carefully fold in the beaten egg whites. Line a baking tray with baking paper and spread the dough mixture on it.

Bake in the oven preheated to 170° C for about 40 minutes and then let cool.

Warm the currant jam slightly.

Cut the cooled cake once in half, place one part as a base in the cake tin and spread with currant jam, spread the punch cake filling on top, place the second cake part on top and leave to cool for a few hours.

Heat the punch glaze according to the package instructions and spread evenly over the punch cake.

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