Name: The best punch slices: a proven step-by-step recipe
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 20
Ingredients: 5 eggs; 65 g plain flour; 65 g semi-coarse flour; 115 g granulated sugar; 2 tablespoons oil; 200 ml water; 10 g punch spice (Thymos or other); 3 teaspoons sugar; 150 ml strawberry syrup; 70 ml orange juice; 30 ml rum; 300 g jam (raspberry, strawberry or blackcurrant; ideally more tart); 100 g punch glaze powder (Dr. Oetker); 4 tablespoons water

Baking two sponge cake layers Preheat the oven to 180 °C. No need to separate the eggs — whisk the whole eggs with the sugar until thick, pale yellow foam (takes about 5–7 minutes). Gently fold in both flours and finally add the oil. Pour the batter onto a lined baking tray and spread evenly. Bake 12–15 minutes until golden. Bake the second sponge layer the same way. Let both bases cool completely.

Preparation of the punch syrup Put the water, punch spice and sugar into a pot, bring to a boil and simmer for 3 minutes. Remove from heat, strain out the spices. Add the strawberry syrup, orange juice and rum to the hot liquid. Let cool completely.

Assembly of the punch slices Place the first sponge layer on the bottom of the pan. Spread half the jam evenly over it. Cut the second sponge into small cubes or strips (this is important for traditional punch layering). Put the sponge pieces into a bowl and thoroughly pour the punch syrup over them. Let soak 5–10 minutes. Spread the soaked mixture evenly over the jam layer. Smooth the surface well with a spatula so everything is firm and compact. Let chill for 30 minutes.

Punch glaze Mix the powdered glaze with water according to the instructions — it should be smooth and semi-liquid. Pour it over the cooled dessert and spread level with a spatula. Let set for at least 1.5 hours, ideally chilled.