Garlic punch ball

The raw materials used should always be of consistent quality, particularly the sponge cake scraps. They should be as uniform as possible to ensure that the product declaration remains accurate at all times.

Freshly processed sponge cake binds better, meaning fewer moist ingredients are required. In this recipe, alcohol is deliberately omitted as a flavor carrier and replaced with lime instead.

Thoroughly combine the apricot jam with the grated lime zest, lime juice and pulp, and the freeze dried limes. Whip the butter until light and creamy. Finely crumble the almond sponge cake.

In a bowl, carefully mix all prepared ingredients (butter, jam mixture, sponge cake, pecans) until a homogeneous mixture is obtained.

Portion the finished mixture using a scale or an ice cream scoop. Shape each portion into an even ball. Chill the balls well to ensure they retain their shape.

Roll out the white decorating paste to approximately 1.5 mm thickness. Cut out oval pieces measuring about 12.5×15 cm. Oval shapes prevent excess paste from accumulating in one area when pressed together, which can occur when using round cutters.

Lightly brush the surface of the decorating paste with sugar syrup. Wrap each chilled ball irregularly with the prepared decorating paste.

Press the decorating paste firmly together at the top of the ball. Model some of the excess paste upward to create the characteristic garlic shape.

Make 3–4 incisions with scissors to create the typical garlic shape. Finally, lightly spray with a touch of pistachio-green food coloring.