Nougat Cap

For the nougat caps, first prepare the dough.

Knead a smooth dough from flour, baking powder, sugar, vanilla sugar, salt, milk, butter and rum aroma. Refrigerate for approx. 30 minutes.

Roll out the dough to a thickness of approx. 3 mm. Cut out cookies with a small round cookie cutter. Bake at 175° for 10 minutes.

Mix Nutella and almond slivers. Crumble 1/3 of the cookies and mix into the cream. Place small heaps on the cookies in the shape of a dome and refrigerate for approx. 2 hours.

Cover the cookies with chocolate icing.

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