For the punch filling: break the sponge fingers into little pieces and stir together with torn-up sponge cake, rum, orange juice, and jam; allow to soak for about 15 minutes. Roll out this mixture 1 cm thick between two sheets of parchment paper and firm it up in the refrigerator. Afterwards, cut into 6 cm squares and transfer to the freezer.

Place 8 square cake rings (8 x 3 cm) on a parchment paper-lined baking sheet and cool them in the refrigerator. Then use a spatula to spread the vanilla ice cream (brought to a shapeable temperature) 1 cm deep and wide on the bottom and sides of each cake ring. Stuff punch filling into the middle of the ice cream and cover with more ice cream. Freeze until ready to serve.

Before serving, glaze the surface with cake glaze and perhaps garnish with sugar flowers or bits of sponge cake. Place cakes on plates, use a Bunsen burner to briefly warm the cake rings, carefully remove the cake rings, and serve.