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Recipe: Delfia Cake (Delfia Kake)
July 7, 2011
250 gr coconut butter
2 eggs
175 icing/confectioners’ sugar
4tbsp cocoa powder
+/- a packet of Marie Biscuits
Melt the Coconut Butter in a pan.
Beat the Eggs and the Icing Sugar until white/pale yellow.
Sieve the Cocoa Powder into the mix.
Add the melted Coconut Butter gradually.
Use a bread tin shaped tin (if not just a bread tin)…
Add a finger-width layer of the Cocoa mix, then a layer of biscuits
(if your tin is ‘wall to wall’ biscuits your cake will crumble more easily – so leave some gaps for the mix).
Repeat layering until you are either out of mix or out of space – let the top layer be the mix.
Next is the hardest bit: leave in your fridge, or similarly cool place, for no less than 6 hours (I know, I know, but you cant eat it yet).
Turn it upside down out of the tin to let it settle.
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