Cold dog without couverture

Ingredients:

• shortbread
• 250 grams of sugar
• 5 tbsp milk
• 2-3 eggs
• 190 g coconut fat
• 250 g butter (or margarine)
• 125 g cocoa
• 1 tbsp rum (or equivalent Taste of rum)
• 1 packet of pudding powder (chocolate)
• 1 packet of vanilla sugar

"Kalter Hund" - a treat without baking

• The "cold dog" has a number of other names. Perhaps you know him as "cold snout", "cold splendor", "cellar cake" or "biscuit cake"? Also called "Lukullus" or "Wandsbecker Speck", this high-calorie, extremely delicious one Pastries known.
• Different areas - different names, different
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  Recipes - but there is one thing that all variants have in common: it is one cakethat is not baked. "Kalter Hund" consists of biscuits and many thin layers of a chocolate mass in between, the important components of which are coconut oil and couverture. The cooling of this liquid processed mass then connects the biscuits to a cake.
• This explains some of the names - placed in the "cellar", it just "colds" the "biscuit" cake. Only then is it firm and ready to be eaten.

Couverture - and it worked without it

• If you're reading a modern cold dog recipe, you'll see the indispensable next to it Coconut oil also always has a lot of couverture, mostly mixed as whole milk and as Dark variants. Of course, a "cold dog" made in this way tastes very tasty, after all, couverture is a very good, high-quality one chocolate.
• If you want to know more: Couverture consists only of cocoa mass and fat, whereby the fat can only be cocoa butter. Depending on the type of couverture, the mixing ratio can be up to 90:10 (cocoa 90%, cocoa butter 10%)


Cold dog - use coconut oil for the classic

The original recipe for Kalter Hund, a biscuit cake, actually works with coconut fat. …

• In the GDR era, something like this was rarely or only rarely available in shops. But since the GDR citizen was always resourceful what the invention of any "substitute" was, Of course, this also applied to the modification of a wide variety of recipes, the ingredients of which are simply not available got.
•  "Kalter Hund" was then done differently - the result was a very tasty pastry, which today does not need to fear comparison with the couverture preparation. Just give it a try.

Cold dog without couverture

Since you don't need to bake a "base" because that's what the biscuits are for, you can start making the chocolate mass. Since you don't use couverture, you need a lot more ingredients.

1. First mix the sugar with the eggs milk, the vanilla sugar and the rum(Aroma). Then mix in the cocoa.
2. Coconut oil and butter (or margarine) are melted together at a low temperature and then cooled down a little. Slowly add the fat, which is no longer very hot, but still liquid, to the pan dough and stir carefully.
3. Only then do you add the pudding powder. The result should be a smooth chocolate mass that is not much different in consistency than melted couverture.
4. Line a box cake pan with parchment paper or foil and start layering the biscuits and chocolate mass. At the bottom of course there is first a layer of biscuits, then a thin layer of chocolate and another layer of biscuits follow alternately. The top last layer should be biscuits again.
5. Put a piece of foil or baking paper on top and weigh down the finished "cold dog" a little. Then place it in the refrigerator to cool and solidify the chocolate mass - or of course, if you want a real "cellar cake", in the cellar.

You will see, this historical "cold dog" tastes very tasty. And since it is not that easy to process couverture correctly and to the point anyway, this variant - without couverture - may become your favorite recipe.