Recipe for mom’s cocoa slices
I grew up with homemade baked goods. So much that is good for the soul, but not as much for the body. There was a lot of baking in my family. Grandma always baked white bread, and she often baked æbleskiver – just as much in the summer as during Christmas.
My aunt often baked waffles, and my mother often baked pancakes. In addition, many other things were baked, and there was pickling and juice-making and all that sort of stuff. We have always lived through our taste buds in my family.
One of the cakes I especially remember with great joy from my childhood is kakaosnitter. I don’t know how widespread they are in the rest of the country. I just remember you could get them at the bakery. And then you could be lucky if mom baked a batch of them. And they tasted heavenly.
Such a funny cross between hindbærsnitter and drømmekage with added cocoa and lots of love. And now I’ve managed to get the recipe from my mom, so I can share it with you.
Enjoy!
Ingredients
Bottom
- 300 gram Wheat Flour
- 150 gram Margarine or butter
- 150 gram Sugar
- 2 pcs. Egg
Fill
The Cocoa Mass
- 350 gram Raspberry Jam
- 150 gram Margarine or butter
- 300 gram Sugar
- 25 gram Cocoa powder
- 300 gram Coconut Flour
- 3 pcs. Egg
Instructions
Bottom:
- Whip eggs and sugar thoroughly together – it should become white and fluffy.
- Melt the margarine and whisk it into the egg mixture.
- Add flour and whip it into the egg mixture – the dough will probably become a bit elastic. That's okay!
- Spread the dough evenly on the baking sheet (it should cover almost the entire sheet).
- Distribute the jam in dollops all over the dough, and gently spread it to cover the dough.
- Melt the margarine in a saucepan and remove it from the heat (it shouldn't be too hot when the eggs are added, as they will clump).
- Add the rest of the ingredients and stir until smooth.
- Distribute the mixture in dollops on the cake, making it easier to spread evenly.
- When the mixture is evenly spread, place the cake in the oven for 15-20 minutes at 225 degrees Celsius (437 degrees Fahrenheit).
- Place the cake on a wire rack to cool.
- Cut it into slices and optionally decorate with icing and freeze-dried raspberries.
