Cold Dog Snout Classic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g palm fat
- 250 grams sugar
- 1 packet vanilla sugar
- Taste rum
- 3 egg (s)
- 3 tablespoon cocoa powder
- 2 packs biscuit (s)
Print Recipe
Pin Recipe Instructions
- Line a loaf pan with baking paper (it is best to place the individual sides of the loaf pan on the baking paper and draw and cut out the outlines with a pencil), glue pieces of baking paper in the form with a little butter or margarine.
- Let the palmin melt in a water bath. Mix the sugar, vanilla sugar, eggs, cocoa and rum aroma well with the mixer, slowly stir in the liquid palmin, mix well.
- Fill the prepared loaf pan alternately with the chocolate mass and the biscuits, start and end with the chocolate mass, cool the cake well (preferably overnight).
- Tip: the cold dog`s snout comes off the mold easily if you briefly put the loaf pan in warm water, remove the baking paper after turning it over and decorate the cake as you like and depending on the season.
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