Mixture: 3/4 cup all-purpose flour, 1 1/3 cups unsalted butter or margarine, 2 large eggs, 3 1/3 cups confectioners' sugar
Filling: Guava jam
Glaze: 1/2 cup unsalted butter or margarine, 3/4 cup confectioners' sugar, 1 tablespoon lemon juice, 3 tablespoons all-purpose flour, 1/2 teaspoon instant coffee powder, 1/2 cup milk, 1/2 teaspoon unsweetened cocoa powder
Cream: 1/2 cup unsalted butter or margarine, 3/4 cup confectioners' sugar, 1/2 teaspoon vanilla extract
Mixture: 3/4 cup all-purpose flour, 1 1/3 cups unsalted butter or margarine, 2 large eggs, 3 1/3 cups confectioners' sugar
Filling: Guava jam
Glaze: 1/2 cup unsalted butter or margarine, 3/4 cup confectioners' sugar, 1 tablespoon lemon juice, 3 tablespoons all-purpose flour, 1/2 teaspoon instant coffee powder, 1/2 cup milk, 1/2 teaspoon unsweetened cocoa powder
Cream: 1/2 cup unsalted butter or margarine, 3/4 cup confectioners' sugar, 1/2 teaspoon vanilla extract
Mix the flour with the butter or margarine
Add the eggs and mix well
Gradually add the all-purpose flour and knead until a smooth dough forms
Roll out the dough to a thickness of 3 mm and cut into circles with a diameter of 4-5 cm
Place on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for 20 minutes or until lightly golden
Remove from the oven and let cool
Assemble by stacking three biscuits, filling with guava jam, and topping with glaze
Decorate as desired with additional glaze
To make the glaze: soften the butter or margarine to a creamy consistency
Add confectioners' sugar gradually, stirring until smooth
Mix in lemon juice and stir well
Use immediately or store in an airtight container
Notepad: For variations, use guava jam and chocolate as filling and topping
For coffee flavor, add instant coffee powder to the glaze
Filling with Chocolate and Coffee: To make the filling, mix all-purpose flour, instant coffee powder, and milk in a bowl
Add unsweetened cocoa powder and mix well
Bring mixture to a simmer over medium heat, whisking constantly until thickened
Let cool to room temperature, then refrigerate until firm
Beat unsalted butter or margarine until creamy
Gradually add confectioners' sugar, beating until smooth
Mix in vanilla extract
Chill in refrigerator until firm enough to spread
Spread on top of a cooled biscuit and cover with another biscuit and additional filling
To make the chocolate topping: melt chocolate chips in a double boiler or microwave-safe bowl
Mix in unsalted butter or margarine until smooth
Pour over assembled tower and serve
