Make a marinade from oil, mustard, honey and pepper.

Remove the tendons and fat from the chicken breast, cut into bite-sized cubes and leave to stand in the marinade overnight.

Heat a small piece of butter and a little olive oil in a pan and fry the meat cubes in it. Dilute the remaining marinade with a little water and pour it over the meat.

Keep some of the truffle butter * and dissolve the rest in the sauce. Season to taste with salt and pepper.

Bread four pieces of the potato tree cake * with egg and breadcrumbs and bake butter and oil in a mixture until crispy.

Place a piece of truffle butter on preheated plates and serve with the strips of meat and the Baumkuchen corners.

* Links to butter: truffle butter and potatoes: Potato tree cake with mushroom filling