2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Luculus mixture is a delicious filling for cakes served
cold.
Recipes prepared with it under the name "cold dog" can be found on the Internet. It is a popular confectionery mixture that originated in East Germany. It is mainly used to make a cold chocolate-biscuit cake, which has a rich and filling taste.
Cake with a mixture of rum and coffee
Necessary products:
300 g coconut oil, 125 g powdered sugar, 45 g cocoa powder, 2 -3 eggs, 400 g butter biscuits, 8 g vanilla sugar, 1/2 teaspoon coffee, 1 tablespoon rum
Method of preparation: Heat the coconut oil over low heat. Meanwhile, mix the sugar, cocoa powder, vanilla, rum, coffee and eggs. Add the coconut fat very slowly to the mixture. Lay a sheet of parchment paper in a cake pan. Pour the cocoa mixture, then arrange a layer of biscuits and continue to arrange the cake, adding the mixture and biscuits. Finally, you should finish with a layer of cocoa mixture. Put the cake in the refrigerator for at least 3-4 hours.
Cake with luculus mixture and crushed walnuts
Necessary products:
300 g of coconut fat, 125 g of powdered sugar, 45 g of cocoa powder, 3 eggs, 400 g of butter biscuits, 100 g of crushed walnuts
Method of preparation:
Powdered sugar, cocoa powder and three eggs are mixed in a bowl. The melted coconut fat is slowly added to them. Melt it over low heat.
Once a homogeneous mixture is obtained, it begins to pour on parchment paper in a special tray for the preparation of the cake. Arrange the biscuits on top. Make several layers, ending with a layer of cocoa. Sprinkle the crushed nuts on top of each layer with cocoa. When the cake is finished, place in the refrigerator for about 4 hours or until firm.
Cake with Luculus mixture and chocolate chips with lemon flavor
Necessary products: 300 g coconut oil, 125 g powder, sugar, 45 g cocoa powder, 3 eggs, cookies, 1 packet of vanilla sugar, 50 g lemon-chocolate chips
Method of preparation:
In a bowl, mix the cocoa, powdered sugar, vanilla sugar, three eggs. After mixing all the ingredients, slowly add the melted coconut fat. We take cookies and stick them with the mixture. Then arrange them in a pan and pour the remaining cocoa sauce over them. Sprinkle with chocolate chips on top. Leave the cookies to cool in the refrigerator for two hours.
Luculus cake with crushed dark chocolate and raisins
Necessary products: 300 g coconut oil, 125 g powdered sugar. 45 g of cocoa powder, 3 eggs, 1 packet of vanilla sugar, 400 g of butter biscuits, 50 g of crushed dark chocolate, 1 tablespoon of rum, 100 g of raisins
Method of preparation:
Mix powdered sugar, cocoa, eggs, vanilla and rum in a bowl. Add the melted coconut fat to them. Pour part of the resulting mixture over the bottom of a cake tin on which you have previously greased parchment paper. Then sprinkle over the first layer with a mixture of raisins and chocolate. Arrange the biscuits on top.
Try to completely cover the cocoa sauce. Once you have arranged the biscuits, repeat and pour the cocoa mixture again. Alternate it with the biscuits until the products are finished. On each layer with sauce put the crushed chocolate and raisins. When the cake is ready, leave it to cool in the refrigerator for 4 hours.
Luculus cake with coconut and hazelnuts
Necessary products: 300 g coconut oil, 125 g powdered sugar, 45 g cocoa powder, 3 eggs, 400 g butter biscuits, 100 g crushed hazelnuts, 1 tablespoon rum, 1 packet of coconut shavings
Method of preparation:
Mix the powdered sugar, rum, cocoa and eggs in a bowl. Add the melted coconut fat to the mixture. Mix well to mix all ingredients homogeneously. Then, in a cake tin, pour some of the cocoa mixture on parchment paper.
Sprinkle with crushed hazelnuts on top and finish with biscuits, which you put on top. Alternate several layers of cocoa mixture with biscuits, not forgetting to sprinkle with hazelnuts on each layer of chocolate. Finally, sprinkle with coconut shavings on the surface of the cake. The cake is placed in the refrigerator for 4 hours to cool.
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