Delfia cake
250 g chocolate
4 tbsp strong coffee
1 pk coconut fat (Delfia fat)
2 eggs
2-3 tbsp sugar
1/2 pk sweet biscuits
Possibly marzipan
1 bag of Jelly toppers for decoration
Line a 1-liter loaf pan with parchment paper, aluminum foil or gladpack.
Melt chocolate with coffee. Melt delfia fat. It should be completely melted and slightly warm. Beat egg mixture with eggs and sugar. Preferably use room temperature eggs. Mix chocolate into egg mixture. Add melted fat little by little.
The mixture is distributed in layers in the pan with biscuits. Sprinkle with jelly toppings at the end and refrigerate.
Nordlandslefser
2 eggs
4 dl sugar
2 cups melted butter
5 dl. sour cream (can be mixed with kefir)
2 tbsp. horn salt
1 cup syrup
1 tsp. vanilla sugar
1 kg. wheat flour
Beat eggs and sugar while the butter melts. Stir the horn salt into the sourdough. Stir the syrup into the butter. Carefully mix in the wheat flour. Do not stir too much, otherwise the lefs will be tough. Bake in the oven at about 250 degrees or on a griddle.
Snickers cake v.1
Bottom
3 egg whites
3 dl sugar
20 saltine crackers
2 1/2 dl peanuts (ground / crushed)
Whisk the egg whites and sugar until stiff. Mix the Ritz crackers and peanuts into the meringue. Spread the "dough" out on a baking sheet in a baking pan and bake at 175 degrees for 15-20 minutes. When it has cooled, divide the base into two parts.
Filling
3 dl cream + a little sugar is whipped and placed between two bases.
Topping
3 egg yolks
3 tbsp sugar
100g milk chocolate
60 g butter
1 tsp coffee
Whisk the egg yolks and sugar by hand. Melt the chocolate, butter and coffee together. Mix the mixtures and spread on top of the cake. Sprinkle some peanuts on top at the end.
Snickers cake v.2
Base
6 egg whites
approx. 450 g sugar
2 tsp (real) vanilla sugar
2 tsp baking powder
200 g Ritz crackers, blended
300 g (salted) peanuts, chopped
Filling
200 g dark chocolate (light or "regular"), chopped
100 g butter, diced
100 g icing sugar
6 egg yolks
Decoration
approx. 50 g peanuts
Preheat the oven to 200 degrees (top and bottom heat). Separate the eggs. Place the egg whites and sugar in a bowl and beat until stiff with a food processor fitted with a whisk. Add the vanilla sugar and baking powder towards the end of the whipping time.
Process the Ritz biscuits in a blender until they are quite crushed, but still have some slightly larger pieces. Chop the peanuts coarsely. Add the biscuit crumbs and peanuts to the stiffly whipped egg whites and fold gently until everything is well mixed (and you still have a fairly airy batter).
Find a baking paper-lined baking sheet (mine is approx. 42 x 35 cm) and spread the cake batter over it. Bake at 200 degrees for 15-20 minutes, until the cake is cooked through. Leave the cake to cool (still in the tin).
Melt the cooking chocolate over low heat with the butter. Make sure the mixture does not get too hot, as this can cause the chocolate to grain. In another bowl, whisk together the egg yolks and powdered sugar, then add the melted chocolate mixture in a thin stream, stirring constantly. Spread the chocolate filling over the cake base while it is still lukewarm. Sprinkle with the peanuts and leave the cake to cool. The cake should be completely cooled before cutting into squares.
Turtle Coffee Cocktail
1/4 cup brewed coffee
1/4 cup Bailey’s Original Irish Cream
1/2 cup milk
2 scoops vanilla ice cream
Chocolate sauce
Caramel sauce
Whipped cream
Chopped pecans
Pour the cold coffee, Bailey’s and milk into a blender and add the vanilla ice cream, chocolate sauce and caramel sauce. Blend well. Pour the mixture into a glass and top with cream and nuts.