Kekstorte (German Cookie Cake)

Kekstorte is the kind of dessert every German Oma has pulled out of the fridge at some point: a humble loaf-pan icebox cake built from butter cookies and a dark, rum-laced cocoa cream made with coconut fat instead of butter. No oven, no fuss, just layering and patience.

The coconut fat is what gives this cake its signature firm slice. It melts like butter but sets up harder once chilled, which is why overnight rest in the fridge is a must. Skip it and you’ll have cocoa soup between soggy cookies.

Line the loaf pan with wax paper so you can lift the whole cake out clean before decorating with sliced almonds. Keep slices thin, the cocoa and rum hit hard.

Chef Tips

• Let the melted coconut fat cool until just barely warm before mixing with the egg, or you’ll scramble the yolk
• Pack cookies tight in each layer, cut pieces to fill the gaps at the ends of the pan
• Finish with a cream layer on top so the almond decoration has something to stick to
• Pull the cake out 10 minutes before slicing, straight-from-fridge slices can crack
• Use a hot knife wiped between cuts for clean edges

Variations

• Swap the rum for strong cold coffee or espresso for a mocha version
• Use graham crackers or digestive biscuits in place of butter cookies for a less sweet base
• Add a layer of raspberry jam between the cream and cookies for a Black Forest twist