Summary

Ingredients

• 5 egg (s), separated
• 250 g flour
• 1 packet vanilla sugar
• 1 packet baking powder
• 2 teaspoons rum or brown schnapps
• 250 grams sugar

For the cream:

• Pudding, from 1 packet pudding powder (cream or vanilla), cooked and cooled
• 250 g butter, soft
• 100 g suar

For covering:

• 1 packet biscuits (shortbread biscuits)
• lots rum or brown liquor

For the glaze:

• 5 tablespoon powdered sugar
• 2 piece (s) egg (s)
• 3 tablespoon condensed milk
• 5 tablespoon cocoa powder
• 250 g coconut fat
• 1 tablespoon butter
• Rum or brown schnapps

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Instructions

1. Separate the eggs, stir the egg yolks with sugar and vanilla sugar until foamy, gradually stir in the flour and baking powder. Add the rum and a little water if necessary. Beat the egg whites very tightly and stir in spoonfuls until a homogeneous mixture is formed. Spread the dough on a baking sheet lined with baking paper and bake at 180 degrees for 15-20 minutes.
2. Mix the butter and sugar until foamy and stir in the cooled pudding spoon by spoon until the cream is smooth. Spread on the cooled cake.
3. Turn each biscuit about 3 times in schnapps and place as many soaked biscuits on the buttercream until the tray is filled.
4. For the glaze, melt the fat and let it cool down. In the meantime, stir the remaining ingredients together and then stir in the lukewarm fat spoon by spoon until a homogeneous mixture is formed. Cover the cake with it.
5. Tip: The tablespoon of butter prevents the glaze from breaking when you cut it. If you want, you can add a dash of schnapps to the glaze to flavor it.