Bottom layer

200 g butter or margarine
4 eggs
3 dl sugar
5 dl wheat flour
4 tbsp Fazer Cacao powder
1 tbsp  baking powder
2 tsp vanilla sugar
2 dl milk


1 dl double cream
1 bag (220 g) Dumle sweets
(2 tbsp strong coffee)
1 dl icing sugar
  star-shaped sprinkles for decoration


Melt the butter. Beat the eggs and sugar until they are thick and light in colour. Stir together the dry ingredients. Sift the flour mixture, and add the butter and the milk alternately to the dough while gently mixing it.

Bake in the middle of the oven at 200 °C for 15 minutes.

Prepare the icing. Heat the cream in a small saucepan. Add the unwrapped Dumle toffees and stir until the sweets melt. Finally, add the icing sugar and coffee to taste. Pour the icing on top of the bottom layer. If the icing is too thin, add some icing sugar. Let the icing set in a cool place and cut into squares.