Almond Punch Slices

For the almond punch slices, beat 9 dag powdered sugar with 10 egg whites until fluffy. Beat 8 egg whites until stiff and add the remaining 9 dag powdered sugar.

Then stir in grated almonds, orange sugar and cinnamon. Grease and crumble a baking pan (20 x 28 cm) and pour in the batter. Bake at 170 degrees.

Remove the dough from the pan and let it cool, preferably overnight. Cut the slices 2 times.

For the punch filling, boil apricot jam and granulated sugar, deglaze with water and orange juice and add rum. Crumble the leftover sponge cake and stir it in.

1. drizzle cake base with diluted orange liqueur and spread with raspberry jam and fill with half the punch filling and press down.

Place 2nd cake base on top, drizzle with diluted orange liqueur and spread with raspberry jam and fill with remaining punch filling and place 3rd cake base on top.

Weight down the slices and refrigerate. Warm some apricot jam and apricot the slices.

Heat the punch glaze and glaze the slices and decorate with zebra rolls.

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