Prepare the sponge mixture according to the basic recipe and bake in the cake ring.
Cut the baked cake twice horizontally. Set aside the middle, larger part for the filling. Place the nice side (which will also be frosted) down in a cake hoop, spread with jam, apply The Punch Filling and place the jam-covered second part on top. Leave to stand for a few hours weighted down with a board. Lift the cake hoops, turn the cake to the other side and brush the surface with hot apricot jam. Glaze with punch glaze, garnish with halved candied cherries. Punch furs: Cut the middle part and leftover sponge, nut or chocolate mixture (perhaps bake sponge mixture of 2 eggs separately) into cubes. Slightly moisten with rum. Bring sugar, chocolate, water, and flavoring to a boil and moisten the sponge mixture with it: make sure that the cubes remain whole.
Tip: Feel free to use better chocolate – the more delicious the result!
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