Juicy punch cuts with LianaVIT

1. Beat the egg whites until stiff, gradually add sugar, egg yolks, oil and water. Mix the flour with the baking powder by hand with a whisk.
2. Pour the dough onto a tray lined with baking paper. Bake at 175°C for 20-25 minutes.
3. Remove the baking paper from the cooled sponge cake. Divide in half and cut one half horizontally into two thin parts.
4. Mix LianaVIT raspberry in 200 ml of boiled, cooled water, season with rum aroma. Spread jam over one cut carcass, add the thick carcass, pour over the prepared vitamin syrup and coat with jam again. Place the upper thin body and load it for 20 minutes.
5. For the icing, mix powdered sugar, punch icing, cold water and oil. Pour the prepared glaze onto the cake and spread it with a hot knife. Cut with a hot knife until the frosting is completely set.

A good tip:
The dessert is best cut before the frosting has completely set.