Put the mold tightly in our hand and fill with a sponge dough. We deepen the hole with the center tip for the filling, fill it with a cream and cover with a sponge. Put the wings on the worktop apart. We push the center of the mold (the fork rolls into the oval) and open the wings.
To the hive, fill the egg filling or sour cream loaded with rum. The product is so supple and tastier.
The set includes 3 Christmas motifs and a hollow cavity for a sponge jam filling.

Dough and filling preparation:
22 dkg of powdered sugar, 24 dkg of ground sponge cake, 13.5 dkg of butter, 3 tablespoons of cocoa, 4 tablespoons of rum, 3 tablespoons of milk, 1 bag of vanilla sugar.
10 dkg butter, 1 tablespoon rum, 1 yolk, 8 dkg of powdered sugar.