We firmly grasp the mold in our hand and fill it with biscuit dough. We make a hollow for the filling, fill it with cream, and cover it with a biscuit. We place it on the work surface with the wings apart. We press the center of the mold with our thumbs (the mold bends into an oval) and unfold it around the wings.
As a filling for the mold, we insert egg filling or cherries soaked in rum. The product is so long-lasting 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 vanilla sugar.
10 dag butter, 1 tablespoon rum, 1 egg yolk, 8 dag powdered sugar.

Size: 3.5 x 4cm