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Remembering Our Danube Swabian Ancestors

     

 
Kalter Hund (Cold Dog)

by Brigitte Gunther-Wolf, 2 Feb 2011

Translated by Joseph Psotka

Comment by Roy Engel:  In my family, the same "Kalder Hund" recipe was called "Kalder Schnauze" (cold snout).  I guess it is still referring to the dog, just another part of the animal.

Comment 2 by Anne Dreer: Kokosfett is a solid, lardlike fat. It does not soften much at room temperature. Shortening
like Crisco could be used. I believe that Brigitte refers to the fat as oil because it is melted. As it cools, it will be hard again. 

  • 400 grams (about 2 cups) coconut oil

  • 150 grams (about 1⅓ cups) icing sugar (confectioner's sugar, very finely ground sugar)

  • 50-60 grams (about ½ cup) cocoa

  • 1 teaspoon finely ground coffee

  • 1 tablespoons brandy (omitted for children)

  • 4 eggs

  • 400 grams (about 2 cups) of rectangular Butter cookies

Preparation: Heat up the coconut oil.  Sift the icing sugar thoroughly and mix with cocoa, coffee, brandy and eggs.  Let the coconut oil cool and gradually add the cooled  oil to the mixture.  On baking paper (parchment paper?) in a box form designed  to the right shape, alternate layers of chocolate, a layer of biscuits and so on until everything is used up. The top layer must be cookies. Put it all in the fridge. After it has become firm, invert the cake.  The "cold dog" can be decorated with almonds or cookies depending on your preference. The coffee powder can also be replaced with bitter almonds or chopped coconut flakes.

Use your own imagination. Good luck!

 

Original submission in German:

Kalter Hund (German version)

Submitted by: Brigitte Gunther-Wolf

  • 400 Gramm Kokosfett

  • 150 Gramm Staubzucker (Staubzucker, ganz fein gemahlener Zucker)

  • 50 - 60 Gramm Kakao

  • 1 Teelöffel (kleiner Löffel) fein gemahlener Kaffee

  • 1 Eßlöffel (großer Löffel) Weinbrand (für Kinder weggelassen)

  • 4 Eier

  • 400 Gramm rechteckige Butterkekse

Zubereitung: 

Das Kokosfett erhitzen. Den Staubzucker durch ein Sieb geben, mit Kakao, Kaffee, Weinbrand und Eiern verrühren. Dabei allmählich das sich abkühlende Fett zugießen. In eine mit Backpapier ausgelegte Kastenform eine Schicht Schokoladenmasse geben, darauf eine Schicht Kekse legen und so abwechselnd fortfahren, bis die Masse verbraucht ist. Oben müssen zuletzt Kekse liegen. Kastenform in den Kühlschrank geben. Nach dem Festwerden den Kuchen stürzen. Der "Kalte Hund" kann je nach Belieben mit Mandeln oder Plätzchen verziert werden. Das Kaffeepulver kann auch ersetzt werden durch bittere Mandeln oder gehackten Kokosraspeln. Der Phantasie sind hier keine Grenzen gesetzt.
Gutes Gelingen!


[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 2 Feb 2011]
     
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