Sole – Biscuit Double Decker with Cream Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 110 g suar and a few tablespoons extra
- 60 g butter
- 1 egg (s)
- 4 teaspoons, leveled deer horn salt
- Cream (buttercream)
Print Recipe
Pin Recipe Instructions
- Sift 200 g flour into a bowl, add the egg, butter and sugar and knead everything. Dissolve the deer horn salt in a little hot water, pour it hot over the dough and knead the remaining flour with it.
- Roll out the dough to a thickness of approx. 4 mm and cut out cookies with a wine glass. On a sugar-sprinkled board, roll these out gently with a rolling pin into tongues. Place with the sugar side up on a baking sheet lined with baking paper and bake at 175 degrees until the sole has risen, but must not turn brown.
- Now the buttercream (possibly according to your own recipe), I make it with pudding and butter, prepare and brush one sole with it, put a second sole on top and press it down lightly.
- These cakes only taste particularly good the next day, beautifully drawn and juicy.
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