Punch Cake for Halloween

Preparation of the white sponge batter:

As the first step, take 8 eggs and separate the yolks from the whites.

Put the whites of 8 eggs into a larger bowl and add a pinch of salt.

Whip the whites into a foam.

Then take 8 yolks, add 8 tbsp of granulated sugar to them and whip a light foam.

Gradually add the whipped whites and 8 tbsp of sifted semi-coarse flour to the whipped yolks.

Add 15 g of baking powder.

Mix everything well, gently and with love.

Bake the batter for 15-20 minutes at 180 degrees Celsius.

Preparation of the pink sponge batter:

As the first step, take 7 eggs and separate the yolks from the whites.

Put the whites of 7 eggs into a larger bowl and add a pinch of salt.

Whip the whites into a foam.

Then take 7 yolks, add 7 tbsp of granulated sugar to them and whip a light foam.

Add 1 tsp of red food coloring to the flour.

Add 15 g of baking powder.

Mix everything well, gently and with love.

Pour the batter onto a tray lined with baking paper.

Bake the batter for 15-20 minutes at 180 degrees Celsius.

Preparation of the syrup:

Add 350 ml of water to a pot.

Add 200 g of granulated sugar, 3 tbsp of rum or rum aroma and 1 tsp of red food coloring to the water.

While stirring constantly, bring it to a boil and turn off the stove.

Assembling the layers:

Take all the bases and cut them in half.

Spread a layer of jam onto the top of the white base.

Place the pink base on the jam-spread white base and pour the syrup over it (carefully, using a spoon).

Place another pink base spread with jam onto the pink base, so the jam touches the pink dough.

Finally, place the white base spread with jam and carefully place it on the pink one.

Let the slices rest in the fridge overnight.

Glaze:

Sift 300 g of powdered sugar.

Add 50 ml of water + 10 ml of rum aroma to the sugar.

Add 1 tsp of orange food coloring.

Blend everything well with a mixer.

Spread the glaze onto the punch cake.

Decorate the top of the cake, put it in the fridge for 2 hours and serve.