Ingredients for 6 Servings
For the marinated ginger
- 100 g ginger
- 150 g rice vinegar
- 70 ml water
- 90 g sugar
- A few shiso leaves
For the sponge cake
- 5 eggs
- 150 g sugar
- 100 g cake flour
- 20 g melted butter
For the savoury punch cakes
- Sponge cake left-overs
- ca. 100 g apricot jam
- 2 cl STROH 80
- Marinated ginger
- 6 large cherry tomatoes
- 1 vanilla bean
- 80 g granulated sugar
- 250 ml white wine
- 250 ml orange juice
- 1 small piece of ginger
- a little cornstarch
- 100 g apricot jam
- 150 ml tomato-vanilla stock
- 20 g puffed amaranth
Preparation
For the marinated ginger
- Cut the ginger into thin slices and blanch it.
- Cook up a syrup using the rice vinegar, water, and sugar; add the shiso leaves and let them steep.
- Marinate the ginger in the syrup for at least an hour.
For the sponge cake
- Whip together the eggs and the sugar – first manually over a double boiler, then with a mixer – until frothy.
- Fold in the sieved flour and the melted butter and spread (about 1 cm thick) onto a parchment paper-lined baking sheet.
- Bake for about 10 minutes at 190 °C.
- Cut out 12 discs (7 cm in diameter) and set aside the rest of the sponge cake for the filling.
For the savoury punch cakes
- Cut the sponge cake left-overs into small cubes and stir in STROH and apricot jam until the mixture takes on a pomade-like texture.
- Spice with finely chopped marinated ginger.
- Set together filling and 2 sponge cake discs per serving 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; deglaze with wine and orange juice. - Add the tomato cuttings and ginger and stir in cornstarch 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 bake in the oven for 15 minutes at 180 °C.
- Pour off the stock through a strainer into a dish. Cool 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.
