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Cold snout or cold dog or cookie cake

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Ingredients for 1 servings:

  • 250 g palm fat (e.g. Palmin)
  • 6 tbsp cocoa powder
  • 6 tbsp milk
  • 1 tsp instant coffee powder
  • 6 tbsp sugar
  • 2 biscuits (butter biscuits or wholemeal butter biscuits) 200g each
  • 4 drops of rum flavoring
  • e.g. chopped nuts or almonds for decoration (alternatively Smarties or sprinkles)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without eggs and without alcohol

Slowly melt the Palmin in a saucepan; it should only be lukewarm. Heat the milk and dissolve the coffee powder in it. Then whisk the coffee, cocoa powder, sugar, and rum flavoring until creamy or frothy. Stir in the Palmin a spoonful at a time. Line a loaf pan with baking paper and layer the cream and cookies alternately. Decorate with Smarties, sprinkles, chopped almonds, or nuts, if desired. Refrigerate for at least 4 hours (or preferably overnight).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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