Christmas cakes from Linz dough filled with mocca cream.
No. of servings
Put flour into a bowl, add sugar, chopped butter and eggs.
Knead a smooth dough, which you wrap in a foil and put in the fridge for an hour.
Mix sugar, starch and coffee in the milk. Bring to the boil, stirring constantly ...
... and cook until thicken. Let it cool.
unsalted butter 4.5 oz (125 g)
Put butter in a deeper bowl, add lukewarm pudding and whip the cream. If the cream is thin, you can give it in the refrigerator until you bake the rings
Roll the dough to thickness about 0.5 centimeters and cut rings out with a diameter of 4 cm.
Using a knife, place them on a baking sheet lined with baking paper. Bake for about 8 minutes at 670°F (355°C) F (355°F (180°C) C).
Spread a thicker layer of cream to the cooled rings and join two together.
Garnish the cakes and store in the cold to harden. After two or three days, they are prepared for eating. Store in a cool place.