Kekstorte (German Cookie Cake)
Yield
12 servingsPrep
35 minCook
0 minReady
12 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 6 | ounces |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ⅛ | ounces |
cocoa powder
|
|
| 5 ⅓ | ounces |
coconut
grease* |
|
| ¼ | cup |
rum
|
*
|
| 35 | each |
butter cookies
square |
* |
| 1 | x |
almonds
to decorate |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 173.4 | ml/g |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 61.4 | ml/g |
cocoa powder
|
|
| 154.1 | ml/g |
coconut
grease* |
|
| 59 | ml |
rum
|
*
|
| 35 | each |
butter cookies
square |
* |
| 1 | x |
almonds
to decorate |
*
|
Directions
Cream the egg, sugar and vanilla until foamy.
Melt the coconut grease and let it cool off a little.
Add the egg-mix and stir well.
Take a bread form and line it all around, up to the top, with waxpaper.
Put in one layer of cookies, cut some for the ends.
Add a ½ layer of cocoa cream, then cookies, then cream until all is gone, ending with cream.
Put into refridgerator over night and decorate before serving.
Serve thin slices, this is very rich!!
