Summary

Ingredients

For the dough:

• 5 medium egg (s)
• 5 tablespoon sugar
• 5 tablespoon flour, heaped well

For the shortcrust pastry:

• 250 g flour, 405)
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 pinch (s) cinnamon
• 125 g butter
• 125 g suar
• 1 egg (s)

For the cream:

• 500 ml milk
• 1 pck.pudding powder, (vanilla pudding)
• 1 piece (s) egg yolk
• 3 tablespoon sugar
• 200 g butter
• 100 g powdered suar
• kirsch, cherry liqueur or rum to taste + 1 tablespoon cocoa powder

For decoration:

• 1 point cake icing, (chocolate icing)

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Instructions

1. For the sponge cake, stir the eggs very frothy, add the sugar and keep stirring until the mixture has volume and creaminess. Then fold in the sifted flour. Place the sponge cake on a baking sheet lined with baking paper and bake for 15-20 minutes at 180 ° C (top and bottom heat). Then let the biscuit cool down.
2. For the shortcrust pastry, mix the flour with sugar, salt, vanilla sugar and a pinch of cinnamon well. Then add the butter that is not too firm and finally the egg. Quickly knead a shortcrust pastry with your hands. Cover or leave to rest in foil in the refrigerator.
3. In the meantime, make the vanilla buttercream: Mix 500 ml milk with 3 tablespoons sugar and stir in the pudding powder. Bring the mixture to a boil in the microwave in about 5 minutes on the higher setting. Take out and stir again and again (this is important!). Add an egg yolk to the pudding and stir well. Let the pudding cool to room temperature.
4. Stir the butter until smooth and add the powdered sugar. Keep stirring until the butter is frothy. Now carefully, preferably always spoon by spoon, add the pudding and keep stirring. Finally, season with kirsch to taste. Put the buttercream in a cool place
5. Roll out the shortcrust pastry and cut out round biscuits. Bake for 7-10 minutes at 180 ° C (top and bottom heat), then allow to cool.
6. Crumble the sponge dough with your hands and mix with the buttercream. First of all, do not add all of the buttercream, it must be a well-malleable mass. Now shape the biscuit butter mixture onto the shortcrust biscuits into small mountains. Finally, cover the mountain peaks with chocolate icing.
7. The recipe is a bit of a hassle if you are making the doughs yourself, but it`s worth it! Of course you can also use ready-made sponge dough and ready-made round shortcrust biscuits, but it tastes better when you make it yourself!