I Finally Have It…!

July 3, 2017 at 3:23 pm | Posted in Birthdays, Food, Recipes | Leave a comment
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…My Mom’s famous recipe for Kalterhund – directly translated, Cold Dog.  The reason for the weird name is because when the ‘cake’ was first made, the shape resembled the snout of a dog.  Perhaps my German ancestors were not so inventive afterall… 😉

My Mom used to make this recipe for my Brother and myself when we were kids – if we were good.  Needless to say, we didn’t have it very often.  I think it was actually due to the fact that we didn’t have a lot of disposable income for extravagant cakes when I was growing up.  To this day, a lot of children in Germany request this cake for their birthday, or so I’m told.  It’s sinful.

I have to thank my wonderful German friend and colleague for bringing me the ingredients on her recent trip to Canada.  I can’t find any of this here.  However, I need to make sure that the recipe which was lost when my Mom and Dad moved out of their house, stays found so my girls can have it one day – hence the blog post.  The original comes from the Palmin website, but it is in German – so I had it translated; including North American-izing the quantities.  The original German version’s quantities are in brackets below. Some variations add an egg (my Mother never did), or a dash of Rum or Rum Extract (blech), she did and my brother and I hated it – Don’t mess with the original.  Although a 1/2 tsp of instant coffee added to the warm oil would be nice.  Mom did that sometimes.

You have no idea how much nostalgia and ‘warm and fuzzies’ I get with this recipe.

Mom’s Cookie Cake

  • 250 grams (1 package) Palmin
  • 5 oz Bittersweet Chocolate, broken or chopped
  • ½ cup (50 g) Cocoa Powder
  • 1 cup (250 grams) Powdered Sugar
  • 2/3 cup (150 ml) Homogenized (or whole) Milk
  • 250 grams butter cookies (Butterkekse) – use as many cookies as you need

Sift together Icing Sugar and Cocoa, set aside.  Melt Palmin and chocolate in a saucepan over medium-low heat. Remove from heat when liquified. Carefully mix in sifted cocoa powder, powdered sugar and milk.  Stir gently to combine.  Keep pot on warm (but off) burner if more heat is needed to combine ingredients.  A whisk can help remove any lumps.

Let the mixture thicken slightly.

Making a Ganache

Line a loaf pan with wax paper or plastic wrap.  Mom used a square ‘rubbermaid’ container – not as many layers but made it wider for more pieces.

Spoon enough of the chocolate to create a ¼” layer of chocolate at the bottom of the lined pan. This bottom layer will end up being the top of the cake once the cake is unmolded. Cover the first chocolate layer with a layer of cookies. Keep the cookies about ¼” from the sides of the pan.  You can break the cookies if needed, but try and have a solid layer of cookies so there is a good separation between chocolate and cookie layers.  Stagger the layers (like a brick wall). The last layer will likely be cookies, but any remaining chocolate can be placed onto the last layer of chocolate.  Alternate layers of cookies and chocolate until all the chocolate is gone.

Cover pan with plastic wrap and refrigerate overnight. Try not to steal any before it’s completely set and chilled.  I promise, you will be rewarded for your patience.

When cutting, a warm sharp knife will help you get through those cookies cleanly.  Serve small pieces, it’s very, very rich.  Excellent with a glass of milk or a cup of coffee.

Enjoy!

 

 

 

 

 

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