Mohrenköpfe

Prep time: 15 min

Cook time: 25 min

Servings:

You can also use Swerve Vanilla Cake, or Birchbender.

Ingredients

For the Dough

6 eggs

1 package vanilla sugar

1 package baking powder

1 pinch salt

2 Lilly's dark chocolate, for the glaze

375 grams monk sugar

500 grams almond flour

FOR THE CREME

250 grams butter

1 package instant vanilla pudding

500 mls almond milk

3 tbsps monk sugar

Direction

First, make a dough from eggs, vanilla sugar, flour, baking powder and salt.

Now fill it into the hollows of a mohrenkopf form and bake at 356F convection for 25 minutes. Now let it stumble out of the form and let it cool.

Next melt the chocolate. Halfe the Mohrenköpfe

and cover the upper half with chocolate and let it harden.

Now cook vanilla pudding with milk and sugar and the vanilla pudding powder according to instructions and let cool.

Now mix the soft butter until creamy and split the vanilla pudding evenly on the cup cakes.

Finally, brush the buttercream on the bottom of a half and finally place the chocolate lid on top.

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