Sole – Biscuit Double Decker with Cream Filling

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Sole – Biscuit Double Decker with Cream Filling

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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