Cold dog with orange cookies

Name: Cold dog with orange cookies
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 125 g Icing sugar; 5 (50 g) slightly heaped tablespoons of cocoa; 250 g white plate fat (e.g. palmine); 2 fresh eggs (Gr. M); 1 package Vanillin sugar; 2 TABLESPOONS Orange Liqueur; 11/2 packs (300 g each) Filled orange cookies with chocolate (e.g. Jaffa cake); 7-10 Tbsp untreated orange and mint; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

125 g Icing sugar
5 (50 g) slightly heaped tablespoons of cocoa
250 g white plate fat (e.g. palmine)
2 fresh eggs (Gr. M)
1 package Vanillin sugar
2 TABLESPOONS Orange Liqueur
11/2 packs (300 g each) Filled orange cookies with chocolate (e.g. Jaffa cake)
7-10 Tbsp untreated orange and mint
7-10 Tbsp Cling film

Directions

1
Line a box mould (approx. 10 x 25 cm; approx. 1 1/2 l capacity) with cling film. Sift icing sugar and cocoa. Melt the white fat and let it cool down lukewarm
2
Beat the eggs, icing sugar, cocoa and vanillin sugar with a hand mixer for 2-4 minutes until creamy. Gradually add the fat in a thin stream while stirring constantly, then stir in the liqueur
3
Place 1 layer of biscuits on the bottom of the box mould, cutting some in half. Spread 1/4 chocolate cream on top. Place alternately 1 layer of biscuits on top and spread 1/4 chocolate cream on top, finishing with the chocolate cream. Cover and leave to cool for at least 5 hours, preferably overnight.
4
Turn the cake out of the tin, remove the foil. Decorate with orange, mint and possibly 1 biscuit. Keeps in a cool place for up to 7 days. Tastes good with ice cream