Got an hour for Cooking

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.

3 eggs
3 dl sugar
1tbsp cocoa
1 dl coffee
3 dl white flour
1,5 tsp baking powder

75g butter, melted
1/2 dl sugar
150 nuts, chopped

3dl cream

Beat Sugar and the Eggs with a beater until thickened and turned white/pale yellow.
Then stir the Cocoa into the Coffee and add to the egg mix.
Next up; mix in the Flour and the Baking Powder.
Separately heat and mix the Margarine, Sugar and the Nuts, and then let it cool.

Butter the tin well, then add the nut-mix before you gently pour in the dough.
Bake at 180 degrees for 45 minutes.

As you take the cake out of the oven; turn it over and let it cool.

For the filling; beat the cream and mix in the vanilla and add between the layers (2 or 3 depending how tall it is)

5 Egg yolks
5 tbsp Sugar
5 tbsp single Cream
1 tbsp brandy
1 pinch Cinnamon
1 pinch Cardamom
1 Egg white
350 g Flour
500 g Lard

Beat the Eggs well before you add Sugar.
Mix Eggs and Sugar thoroughly.

Add the Cream, Brandy, Cinnamon and Cardamom. Keep mixing.
Now add half the Flour - just enough to thicken the dough slightly.

Cover and leave overnight.

Dust the rolling surface with a bit of Flour and Sugar. (Don’t use too much as it will make the bisquits hard).

Using a rolling pin; roll dough thinly and cut out diamond shapes of about 5 x 5 centimeters (there is a Norwegian tool for this - but a knife will do).

Next you want cut a small hole in each Fattigmann. If it is your first time just focus on getting one right. What needs to happen is that you take a corner of the bisquit and draw it through the whole (see photo)

Do this to all the bisquits and then fry them in the lard. They fry relatively quickly - don’t let them go too brown in colour. Light brown is perfect.

Take out and let excess lard drain off as the Fattigmanns cool down.

4 Eggs
2 1/2 dl Sugar
120 g ground Almonds
3 tbs Water
1 dl Corn Flower
1/2 dl white Flower
2 tsp Baking Powder

1 Egg
1 dl Sugar
100 g Butter
125 g Chocolate
1/2 dl strong Coffee

Whipped Cream

__________

Whip up the 4 Eggs and the 2.5 dl Sugar ’till white-ish in colour.
Add the ground Almonds and the 3 tbsp of Water. Sieve the Corn Flour, White Flour and Baking Powder into the mix.
Pour into a slightly buttered cake tray and bake at 180 degrees for 30-40 mins.
Do the matchstick trick (poke the cake with a match and if the dough don’t stick - its done)

To make Chocolate Sauce; whip 1 Egg with the 1 dl Sugar (’till white-ish in colour).
Melt the Butter and and Chocolate with the Coffee - over hot water or in microwave.
Leave aside to cool.

When cake is ready, take it, enjoy the smell and leave it to cool down.
Cut it in half (to get a top and a bottom - not a left and a right!)

Smear a layer of Whipped Cream on the bottom half. Put the top half on and cover the top and sides with cream. When the Chocolate has cooled down pour the carefully on top of the cake and put the cake in the fridge.