Especially good ingredients for the punch mixture are sponge cake scraps and leftovers, Sachertorte, and leftover sponge fingers. If you don’t have any leftovers, you can of course prepare some fresh sponge cake according to the basic recipe.
Crumble the scraps-and-leftover mixture and moisten it with apricot marmalade and rum. It should take on a firm consistency but not be dry enough to crumble again. Divide the moistened mixture into 7 portions of 40 g each and form into thumb-thick rods. Store these in the refrigerator until needed.

Prepare half of the basic recipe for the fine yeast dough. Divide this dough into seven portions of 80 g each. Roll out each dough portion thinly on a floured surface and use them to wrap the punch rods you’ve prepared. Then lay the resulting rolls on a baking sheet lined with parchment paper, cover with cling film, and allow to rest in a warm place for 30 to 45 minutes. Coat the rolls with some egg yolk and bake to a golden yellow in the oven at 190 °C for ca. 20 minutes. Brush with punch cake glaze.