EN Liqueur Spires

Rz Likoerspitzen 02

Ingredients for the shortcrust base:

100 gflour
50 gbutter
50 gsugar
1egg yolk
1 tsp.vanilla sugar
1 tsp.baking powder

Ingredients for the mixture:

200 gsponge fingers
125 gicing sugar
100 gbutter
1egg white
2-3 tsp.cocoa
2-3 tsp.rum
2-3 tsp.condensed milk

Ingredients for the cream filling:

75 gbutter
1egg yolk
2-3 tbsp.icing sugar
2-3 tbsp.rum or liqueur
1 pinch ofvanilla pulp or vanilla sugar


Working time: approx. 50–60 min.  Baking time: approx. 10-12 min.

Preparing the shortcrust base:
Mix together all ingredients into a smooth dough, wrap it in film and leave it to chill for at least 1 hour. Then roll out the dough so it is approx. 3 mm thick and cut out into circles (ø 3.5–4.0 cm). Bake in the oven for approx. 10 –12 min. at 180 °C (fan-assisted oven 160 °C).

Preparing the mixture:
Finely crumble the sponge fingers and mix with the other ingredients, chill and handle when cool.

Preparing the cream filling:
Stir together all ingredients into a cream.

Assembling the liqueur spires:
Make 2–3 cm-large balls from the mixture, form a slight tip and roll in granulated sugar. Then take the balls and press them into the wooden mould (already dusted with icing sugar). Make a hollow in the mixture by pressing into the bottom side of mould. Fill the hollow with cream using a piping bag. Seal the whole thing with a shortcrust base and carefully tap it out of the mould.

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