We firmly squeeze the mold in our hand and fill it with biscuit dough. We hollow out a hole for the filling, fill it with cream, and cover it with a biscuit. Place on a work surface with wings apart. Use your thumbs to press the center of the mold (the mold will bend into an oval) and spread apart by the wings.
For the filling in the mold, place either egg filling or cherries soaked in rum. The product will be more tender and even tastier.

Preparation of dough and filling:
22 dag powdered sugar, 24 dag ground biscuits, 13.5 dag butter, 3 tablespoons cocoa, 4 tablespoons rum, 3 tablespoons milk, 1 packet of vanilla sugar.
10 dag butter, 1 tablespoon rum, 1 egg yolk, 8 dag powdered sugar.

Size: 3.8 x 3cm