Zutaten für German Fridge Cake
- Coconut Fat
- 4 large eggs
- 1/4 teaspoon salt
- 1 1/2 cups icing sugar
- Cocoa
- 2 tablespoons instant coffee granules
- 1 tablespoon rum (optional)
- Lemon Peel
- Butter Cookies
- 1/4 cup chopped nuts (e.g., walnuts, hazelnuts)
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Zubereitung von German Fridge Cake
- Melt 1 cup of coconut fat (Palmin), shortening, or butter in a saucepan over low heat. Let cool completely.
- In a large bowl, whisk together 4 large eggs, 1/4 teaspoon salt, and 1 1/2 cups of icing sugar until light and fluffy.
- Add 1/2 cup unsweetened cocoa powder, 2 tablespoons instant coffee granules dissolved in 2 tablespoons of hot water, 1 tablespoon of rum (optional), and the zest of 1 lemon (optional) to the egg mixture. Mix well until combined.
- Gently fold in the cooled melted coconut fat (Palmin), shortening, or butter.
- Line a small loaf pan (approximately 8x4 inches) with aluminum foil or wax paper, leaving an overhang on the sides to lift the cake out easily.
- Layer half of about 200g of your favorite cookies (digestive biscuits or similar) in the prepared pan.
- Pour half of the chocolate mixture over the cookie layer.
- Repeat layers with remaining cookies and chocolate mixture.
- Sprinkle the top generously with 1/4 cup chopped nuts (e.g., walnuts, hazelnuts).
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cake to set.
- Lift the cake from the pan using the foil or wax paper overhang. Slice and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
114g
Fat
13g
Carbs
13g
