Punch Tips with White Chocolate




Rating: 3.84 / 5.00 (83 Votes)


Total time: 1 hour

Servings: 15.0 (servings)

For the sponge mixture:






For the punch mixture:











Instructions:

For the punch tips with white chocolate, beat eggs with powdered sugar until very foamy and carefully fold in the flour. Line a baking tray with baking paper and spread the sponge mixture on it. Bake in the preheated oven at 200°C for about 20 minutes. After cooling, cut out round slices.

For the punch mixture, mix the powdered sugar, hazelnuts, rum, lemon juice, melted chocolate and the 100 g apricot jam in a bowl to a firm mixture. Form small tips from the finished punch mixture and leave to set in the refrigerator.

Stick the punch tips together with the sponge cake circles. To do this, spread the currant jam on the sponge cake and place the punch tips on top. Press down lightly and place on a wire rack. Cover with the white chocolate icing and decorate with a little cane sugar if desired and leave to cool.

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