Viennese punch cakes (Punschkrapfen)

1. Whisk the eggs with the granulated sugar, vanilla sugar and a pinch of salt over simmering water until lukewarm, then off the heat until cool, thick and pale; sift over the flour and fold in gently.

2. Spread in a lined tray of about 30×40 cm and bake in an oven preheated to 180 °C for 12-15 minutes; let cool and cut lengthwise into three equal strips.

3. Set two strips aside and tear the third (trimmed edges included) into small crumbs; mix in the redcurrant jam, rum, the juice and grated zest of the orange, the melted chocolate and the icing sugar to make a moist, cohesive filling.

4. Brush one strip thinly with apricot jam, spread the filling over it, top with the second strip, cover with cling film and chill for 3 hours (or overnight), lightly weighted down with a board.

5. Brush the top thinly with warmed apricot jam and cut into 4 cm cubes with a sharp knife dipped in hot water.

6. For the glaze, warm the fondant with the rum and a little water over simmering water until lukewarm and tint it pink with 2-3 drops of red food colouring; spread over the tops and sides of the cubes and let it set.

Tip: Don't heat the fondant above 35 °C or it will turn dull once set - add the colouring drop by drop for a delicate pink.