Kalter Hund

Kalter Hund
  • PREP TIME
    30 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    3 hrs 30 mins
  • SERVING
    16 People
  • VIEWS
    27

Indulge in this classic German 'Cold Dog' cake, a no-bake delight featuring layers of crisp butter cookies and a rich, decadent chocolate cream. A surprisingly simple yet utterly satisfying treat that's perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    60 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    7 g
  • Sodium
    145 mg
  • Sugar
    15 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Prepare the Cookies: Arrange the butter cookies in a single layer on a baking sheet. Lightly brush or sprinkle with rum (or coffee). (5 minutes)

02

Step
5 mins

Prepare the Pan: Line a 9x5 inch loaf pan with aluminum foil or parchment paper, leaving enough overhang to easily lift the cake out later. (5 minutes)

03

Step
10 mins

Make the Chocolate Cream: In a medium bowl, whisk together the egg and sugar until pale and thick, about 2-3 minutes. Whisk in the vanilla extract and cocoa powder until thoroughly combined. Gradually stir in the melted butter until the mixture is smooth and glossy. (10 minutes)

04

Step
20 mins

Layer the Cake: Line the bottom and sides of the prepared loaf pan with butter cookies. Spread a thin, even layer (about 1/2 inch) of the chocolate cream over the cookie base. Place another layer of cookies on top of the cream, followed by another layer of cream. Repeat this process until all of the cream is used, finishing with a final layer of cookies on top. (20 minutes)

05

Step
3 hrs

Chill: Fold the overhanging foil or parchment paper over the top of the cake. Refrigerate for at least 3 hours, or preferably overnight, to allow the cake to firm up completely. (3+ hours)

06

Step
5 mins

Serve: Once chilled, remove the cake from the loaf pan using the foil or parchment paper overhang. Slice into 1/2-inch slices and serve cold. Enjoy!

For an extra touch, consider adding a layer of chopped nuts (such as hazelnuts or almonds) between the cookie and cream layers.
If you don't have rum on hand, brandy or another liqueur can be used as a substitute.
To prevent the cookies from becoming too soggy, avoid over-saturating them with rum or coffee.
The cake can be stored in the refrigerator for up to 3 days.

Fleta Roberts

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Einar Sawayn

    This recipe is a lifesaver! I needed a quick and easy dessert for a potluck, and this was a huge hit.

  • Vito Sanford

    I substituted the rum with coffee, and it tasted amazing! My kids loved it.

  • Elmo Okuneva

    The chocolate cream is so rich and decadent. I'll definitely be making this again!

  • Aaron Heller

    This is a great recipe for getting kids involved in the kitchen. My daughter loved helping me layer the cookies and cream.

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