Christmas truck

  • 260 g coconut fat
  • 2 Eggs
  • 225 g Icing sugar
  • 1 pinch salt
  • 60 g cocoa powder
  • 2 packs (200 g each) Shortbread biscuits
  • 4 round biscuits (e.g. B. Prince's role)
  • 1 Hazelnut slices (e.g. Hanuta)
  • Sweets
  • Icing sugar
50 minutes
Melt coconut fat over low heat. Beat eggs, powdered sugar, salt and cocoa until frothy. Gradually stir in coconut oil. Line the loaf pan (approx. 24 cm long) with parchment paper. Layer the chocolate mass, up to 3 tablespoons, and shortbread biscuits up to half of the form alternately. Then layer 2 layers of cookies and chocolate mixture up to the middle of the pan. Then a 4 cm high layer for the driver's cab. Chill the mold for 3-4 hours. Carefully tip the vice out of the mold, peel off the paper, cut the cake straight all around. To decorate, attach wheels made of round biscuits, cabs with hazelnut cuts, windows, headlights and loading area made of candy with the remaining chocolate mass. Chill again. Dust with powdered sugar. Decorate the loading area with small packages or sweets
No kcal is calculated


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