Ingredients
250 g butter
150 g confectioner’s sugar
1 package of vanilla sugar
juice from 2 lemons
2 packages of cones
400 g hazelnut cream
decoration: physalis cocoa
Preparation
For the buttercream mix the butter with sugar, vanilla sugar and the lemon juice creamy. Cut out the cone-slices into squares. Put on the hazelnut cream and the buttercream alternately on every single slice.
Put the castle in the fridge so that it gets cold. When it is finished decorate it with cocoa and put a physalis in front of it.
Carina Deutscher, Katrin Höllebauer