Summary

Ingredients

• 1 pck.pudding powder (vanilla or almond)
• 300 g butter (room temperature)
• 1 jar jam (currant)
• 1 packet biscuits (shortbread biscuits)
• some brandy or rum
• 3 tablespoon powdered sugar
• 1 egg (s)
• some Milk
• 150 g coconut fat
• 2 tablespoon cocoa powder
• 1 cake base (bikuit)

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Instructions

1. A biscuit platter is baked on a baking tray.
2. Make a buttercream from pudding powder and butter. The pudding must have cooled down enough to be the same temperature as the butter.
3. Brush the rectangular sponge cake with currant jam. Now distribute the buttercream evenly on top. Then come the shortbread biscuits.
4. The cream must be completely covered with it. Drizzle some brandy over the cookies.
5. Spread a thin layer of jam on the biscuits.
6. Make a lucullus mixture from powdered sugar, coconut fat, egg, milk and cocoa.
7. That works wonderfully, you just have to pay attention to the order:
8. First mix the egg with a little milk and the powdered sugar, then the warm coconut fat and finally the cocoa!
9. Carefully apply the lucullus mass evenly. Must rest in the refrigerator for at least 1 night!