The classic that holds up well
Delphi cake: what you replace the Per cookie with
Delfia Cake Recipe: This mighty candy cake is part of Christmas.
Here’s what you need for ingredients and equipment:
1 loaf of bread approx. 25x11cm
200g dolphin fat
200g dark chocolate
2.5 dl of sugar
0.5 package of Marie biscuits
200g jelly filling
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How to make the dolphin cake:
Melt the dolphin 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 eggs and sugar until creamy and turn into chocolate. The chocolate mixture can be enjoyed with a sip of cognac if desired.
Divide the marzipan into thin slices and set aside. Put a baking paper in a cake mold and pour some of the chocolate mixture into it. Then layer the cookies, marzipan slices and chocolate mixture, until you end up with a layer of chocolate at the end.
After the Per biscuit disappeared from the market, it became common to use Mariekjeks in the filling.
Garnish with jelly tops and put the form in the refrigerator, preferably overnight.
Just before serving, dip knife in hot water and wipe clean before slicing cake.
Wrap the cake tightly in plastic wrap and store in the fridge.