Hungarian Puncs Kocka (Punch Cake Squares)

Ingredients:

Sponge cake:

• 9 eggs
• 9 tbsp sugar
• 9 tbsp flour
• 1 tsp baking powder (optional)
• Pinch of salt

Filling:

• Leftover sponge cake crumbs (from cut pieces)
• 2–3 tbsp jam (apricot or raspberry)
• 2–3 tbsp cocoa powder
• 100–150 ml milk or syrup (for moistening)
• 1–2 tbsp rum or rum aroma (optional)

Glaze:

• 200 g chocolate or cocoa glaze
• 1–2 tbsp oil or butter

Instructions:

1. Bake sponge cake in a 25×35 cm tray from eggs, sugar, flour, and baking powder.
2. Let it cool completely, then cut in half.
3. Crumble one half of the sponge.
4. Mix crumbs with jam, cocoa, milk/syrup, and rum until a soft, moldable filling forms.
5. Spread or press filling onto the base layer.
6. Cover with the second sponge layer.
7. Pour chocolate glaze on top and smooth it out.
8. Chill, then cut into squares.