Beat the eggs, vanilla sugar and sugar and mix well with the flour.
Spread the dough about 1 cm thick on a baking sheet and bake in a preheated oven at 180 °C / hot air for 15 minutes. Allow the base to cool.
Melt the chocolate and mix with the rum, coffee, nuts and jam.
Crumble half of the base, add to the chocolate mixture and chill for 1-2 hours.
Spread the chocolate dough evenly on the light base and cut into cubes of about 2×2 cm.
Heat the punch glaze according to package instructions and pour over the doughnuts.
Allow the Punschkrapferl to cool slightly and serve.
Preparation Tip:
If you want to make the Punschkrapferl without alcohol, simply replace the rum with water or even a fruit juice.
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