Beat together the eggs and the sugar – first slightly warm (over steam) and then in a mixer – until fluffy. Fold in the sieved flour and the melted butter and spread onto a paper-lined baking sheet (about 10 mm thick). Bake for about 10 minutes at 190 °C.

Cut out 12 discs (7 cm in diameter) and set aside the rest of this sponge cake for the filling.

For the filling, cut the cake scraps into small cubes and stir in the rum and apricot jam until the mixture takes on a pomade-like texture. Spice with finely chopped, marinated ginger. Combine filling and 2 sponge cake discs each in metal rings or biscuit cutters.

Slice the cherry tomatoes open on the bottom and hollow them out. In a pot, lightly caramelize the sugar along with the
scraped-out vanilla bean pod; deglaze with wine and orange juice. Add the tomato cuttings and ginger and stir in cornflour to thicken slightly.

Fill each of the hollowed-out tomatoes with a bit of punch filling and place them in an oven-safe dish. Fill with the tomato-vanilla stock and stew in the oven for 15 minutes at 180 °C. Then pour off the stock through a strainer. Chill the tomatoes.

For the glaze, heat up the apricot jam and the tomato-vanilla stock, strain off the stock, and use as a glaze for the punch cakes. If necessary, adjust the viscosity of the glaze by adding back some of the stock.

After glazing the punch cakes, decorate with chocolate and sprinkle on a bit of puffed amaranth.