Sponge base for punch cubes

Name: Sponge base for punch cubes
Total time: 1 h
Yield: about 20-25 cubes
Cuisine: Hungarian
Ingredients: 5 egg whites; 90 g sugar; 5 egg yolks; 90 g fine flour; 1/2 piece chocolate, dissolved in a little water; a few drops of red food colouring; apricot jam for layering; 2-3 tbsp rum for soaking; sugar syrup for soaking (about 200 g sugar, 1 dl water); orange-flavoured glaze for coating

Time: 1 hourabout 20-25 cubesapprox. 80 kcal / serving (estimated)approx. 2 g protein / serving

Sponge base for punch cubes (illustration)

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Method

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Whisk the egg whites to stiff peaks, add the sugar, then fold in the egg yolks and flour a spoonful at a time.
Divide the finished batter into three parts.
Pour one part into a greased tray and bake (about 180°C, 15 minutes).
Stir the dissolved chocolate into the second part, and the red food colouring into the third; bake each separately.
Soak the plain and the chocolate layer in rum syrup.
Brush with apricot jam and layer them: place the chocolate layer on top of the rum-soaked plain layer.
Brush the red layer with apricot jam too, and place it on top.
Cut into cubes and coat with the orange-flavoured glaze.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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