Punschkrapfen (fondant fancies)
INGREDIENTS
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Serves: 12
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Ingredients:
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For the sponge mix
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5 eggs
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250g sugar
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1 tbsp vanilla sugar
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70g plain flour
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90g corn starch
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50g melted butter
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Salt
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Zest of half a lemon
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150g apricot jelly (for the filling)
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6cl rum
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200ml freshly squeezed orange juice
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Zest of one orange
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Apricot jelly (pureed and sieved, to coat the sponge)
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Cooking chocolate (as required, to garnish)
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For the glaze
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300g fondant
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Juice of half a lemon
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3 tbsp cherry juice (reduce until thick, or use pink food dye)
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