A classic that holds up well
Delfiakake: You replace the Per cookie with this one
Delfiakake Recipe: This powerful pastry cake belongs to Christmas.
Here’s what you’ll need for ingredients and equipment:
1 loaf pan, approx. 25×11 cm
200 g delphia fat
200 g of dark chocolate
2 eggs
2.5 dl of sugar
200 g of marzipan
0.5 pack Marie cookies
200 g jelly tops
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Making Delphia Cake:
Melt the delphia fat in a pan and remove the pan from the heat. Break the chocolate into pieces and let it melt in the fat. Stir a little and let the mixture cool. Beat the eggs and sugar into an egg mixture and mix into the chocolate. The chocolate mixture can be flavored with a splash of cognac if desired.
Cut the marzipan into thin slices and set aside. Place baking paper in a bread pan and add some of the chocolate mixture. Then layer the cookies, marzipan slices and chocolate mixture until you end up with a layer of chocolate.
Since Per’s cookies disappeared from the market, the use of Marie cookies has become common in the filling.
Decorate with jelly and put the mold in the fridge, preferably overnight.
Just before serving, dip a knife in hot water and wipe dry before slicing the cake.
Wrap the cake tightly in cling film and store in the fridge.