Knead a shortcrust pastry from the first ingredients, rest in the fridge for 2 hours, then roll out to a thickness of 1/2 cm and cut out round cookies. Bake them for 8-10 minutes at 200 °C on the middle shelf in a heated oven.
Make a pudding from egg yolks, milk, sugar and pudding powder according to instructions and cool, stirring frequently. Cream the butter and fold in the pudding by the tablespoonful, then stir in the cocoa. Cut the sponge cake base into cubes and pour the rum and water over it, let it sit for 30 minutes.
Gently stir the sponge mixture into the buttercream, then spread evenly on the cookies in cone-shaped heaps. After an hour, cover with the chocolate icing dissolved in the water bath.
Tip: Feel free to use better chocolate – the more delicious the result will taste!
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