Little Red Riding Hood

Separate the eggs. Beat the egg whites until stiff, add the powdered sugar and beat again until stiff. Stir in the egg yolks. Sift the baking powder with the flour and fold into the mixture. Spread the sponge mixture on a baking tray lined with baking paper until fi nger thick. Bake in oven preheated to 180 °C for approx. 20 minutes until golden brown, allow to cool. Use a round cookie cutter (diameter approx. 4.5 cm) to cut out bases for the turrets. Keep the remaining sponge ready for the filling. Finely crumble the leftover sponge cake and mix with the grated walnuts. Mix the warm margarine and powdered sugar until very fluffy. Add rum and stir in the nut-crumb mixture. Heat the currant jam and brush the sponge cake bases with it. Cut off pieces of the punch mixture and form them first into balls and then into cones with the help of a palette. Place cones on the bottoms and put the turrets in the refrigerator for a few hours. Heat the punch glaze and coat the turrets with it. Allow to set.

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