Here in our country, we have "Ref" cakes. Desserts layers with cream, condensed milk and graham crackers, sometimes topped with fruits. Then chilled in the fridge. Try a recipe for Mango Float 🥭
Yeap. We have ”salam de biscuiți”, biscuit salami, and we have the coconut balls made with biscuits and cocoa, rum and on top coconut. But we do not add eggs. I wonder if not cooked, is safe to add eggs?
My Filipino friends do this with biscuits, mango and cream. And my Indian mom does this with Marie biscuits and chocolate. Cool how different places have similar ideas
Here in Sri Lanka it's called Biscuit Pudding. But we don't use raw eggs instead add icing sugar to the chocolate mixture. Some versions have rose water in it too.
The eastern-european version: * 200g thin biscuits * 80ml cold milk or cold coffee or licor * 100g butter + 100g nougat-chocolate spread + 1 tablespoon sugar + 1 tablespoon cocoa-powder Break the biscuits into half-inch bits. Evenly soak in the liquid. Prepare the cream. With a large spoon, very carefully mix the soaked biscuits and the chocolate-cream in a very large bowl. This will take some time. Be patient. Lay out foil, about 70cm x 30cm. Scoop the butter-chocolate-mix onto the foil in a log-shape, wrap it into the foil. Then roll it, shape it and massage out the air-bubbles until you have a log of your desired length and diameter. Let it rest in the fridge for 1 day, better yet 2 days.
My German grandma used to make this for all the kids in the family for our birthdays, it was always our special birthday request. I almost forgot about it... I'll have to ask her to make it for me again the next time I see her!!
Haha, sorry for that. His batches are bigger than the ones you'd prepare at home. But here's a recipe in English: www.recipesfromeurope.com/kalter-hund/ If you search for "Kalter Hund" online, you'll find numerous varieties.
Get a 2 type biscuits 1 with cacao , 1 normal ( you can make it with 1 type but this is better), make puding . Puding biscuits puding biscuits puding , you can roll up after it , you can make rectangular or yours can mash biscuits and mix with it then freeze it in refrigerator ez af
It was introduced in Malaysia by the British, and to the British by Italians. It is a well known dessert that has its slight variations all over Europe, it also exists in South America as it was brought there by the Italians.
In Norway we call this delfiakake, and it's typically made for Christmas. Some make the layers with biscuits, while some make the layers with marzipan.
It's similar to the "icebox cake" we have in North America, though I suppose there are only so many ways you can spice up a no-bake layered cake with biscuits. The German variety looks absolutely delicious, especially the one with bits of sea salt. Yummy!
what is your recipe for icebox cake? im from the southern us and ive only really heard about icebox pie, which is sweetened condensed milk, lemon juice and cool whip blended frozen in a graham cracker crust. curious to know what other ‘icebox’ desserts are out there
@@elot5146 The one I know of is cookies (thin ones like Graham crackers, though stuff like Oreos w/ cream removed can also work) layered with sweetened whipped cream from a piping bag. Moisture from the cream softens the cookie and turns it more cake-like. Of course this can be dressed up in all kinds of ways, with different flavourings, mix-ins, and toppings
These things are *great!* Here in Poland I can see we have the Italian verison, well at least that's what I'm used to seeing. It's called 'chocolate block', or 'łom' (not sure about the etymology).
As an german i only know the super simple version of this and that is just pudding,the powder that you can buy to make yourself pudding with milk and sugar and the biscuits that's it.
This is one of my favourites as well. However, I used to always get it with dark chocolate and low sugar. This had the benefit that it wasn't too sugary and caloric, but it also prevent one from having too much of an appetite to get more than two pieces. I can have up to five slices of most other cakes (and then suffer the consequences of over-eating and too much sugar) but with hedgehog slices, it restricts my intake on its own.
It’s made with chocolate buttercream in North Africa. In Tunisia it seems to be called Courant d’Air. Just as in Germany, it used to be a common homemade birthday cake for kids there.
I'm 39 years old now and grew up in the Ruhr area, now living in Hamburg. I've neither seen this cake in any cafe or bakery, nor did anyone I ever knew ate this or talked about it. It feels like a relic of postwar Germany to me 😅
"The good news is that you can decide yourself: Do I eat a whole slice or a half?" We all know what the "decision" would be once you taste the first bite. It's more like do I eat one or two. There is no place for halves here 😂
Offical name of this cake in Turkiye is Mosaic Cake, its also known as mom made cake or poor man’s cake. Interesting to know that its a worldwide favorite with many versions.
In Sweden this is known as a Radio cake "radiokaka" it was marketed as a silent desert you could eat while listening to radio, and it kind a looked lika the speaker of a oldtime radio
Zutaten für 1 Portion (1 Kastenbackform) Kalter Hund / Kalte Schnauze: 300g Kokosfett 125g Puderzucker 50g Kakaopulver 3 Eier einen Schuss Rum (54%) 2 Pakete Butterkekse Zubereitung: Zu allererst das Kokosfett in einem Topf schmelzen und anschließend abkühlen lassen. Danach mit dem Kakao, dem Puderzucker, den Eiern und dem Rum vermengen und glatt rühren. Im nächsten Schritt eine Back-Kastenform mit Frischhaltefolie oder Alufolie auslegen und den Boden dünn mit der vorbereiten Creme bestreichen. Anschließend abwechselnd die Butterkekse mit der Creme so einschichten, dass der Kuchen in der Form mit der Schokoladencreme abschließt. Das Ganze nun für midestens 2 Stunden in den Kühlschrank kalt stellen. Wenn die Schokolade schön fest geworden ist, den Kuchen stürzen, in Scheiben schneiden und servieren. Kalter Hund oder kalte Schnauze gab es früher in meiner Kindheit einmal im Jahr, meisten zu Weihnachtszeit. 😋😋😋
The Greek version of this is called "mosaiko" (mosaic). It's just like the Italian chocolate salami in shape and in that we crush the biscuits. We also add chopped walnuts, orange zest and cognac, but use butter instead of coconut oil. Also, the chocolate is often a mix of cocoa powder and melted baking chocolate and we don't use eggs
Love this cake! You can also find a version of this all over Southeast Asia. The funny thing is, in Malaysia they call it _kek batik_ and they think it is a traditional Malaysian cake! 😂
As an Italian American, I am biased about Italian food, but having been to both parts of Europe, I must say that the Germanic countries are the absolute monarchs of chocolate and desserts!
yeah, lets not disparage wives now, the wife cooking at home with all the love and care has as much merit and passion as the professional chef doing what he knows best, perhaps you should reconsider your thinking.
@@cannabico6621 No, It's not dishonorable to have different levels of honour. And I didn't say "housewifes only cook this way" but "when it's made, it's by housewifes". So it's the housewife with the wider range. It's more I have different pretension to different cooks. A housewife buying salad dressing in a bottle is OK, for a chef in a restaurant it's not. Is this attitude dishonouring housewifes ? No, it's exactly fullfilling your request. So all you could want additionally is, I shouldn't mention it ? The observeration, the level of cooking from professionals to housewifes is different is true and neutral, isn't it ? It's no tabu or inpolite to talk about it. If I do international compares, german housewifes are much better than Americans, cause that's about the only recipe you need processed products for, beside the bisquit for Tiramisu. In American recipes you have much more of these "starting with cake crumble" or "no bake-cake". In Germany this is a real exception.
In America, we have ice box cakes. Using different ingredients but the same idea. This looks delicious. Darren Mcgrady has the recipe for the queen's biscuit cake on his channel 😋
I'm a very amateur cook, but I don't get the point of eggs in the recipe. They usually work as a binding agent for sweet dough, but it's a cold dessert, already bound by coconut oil. And you need a special type of cocoa powder, IIRC, not the ordinary one (it needs to be cooked).
Do you have similar no-bake cakes in your country? 🥮
Here in our country, we have "Ref" cakes. Desserts layers with cream, condensed milk and graham crackers, sometimes topped with fruits. Then chilled in the fridge. Try a recipe for Mango Float 🥭
Malaysia we call it Kek Batik, Batik Cake
Yeap. We have ”salam de biscuiți”, biscuit salami, and we have the coconut balls made with biscuits and cocoa, rum and on top coconut. But we do not add eggs. I wonder if not cooked, is safe to add eggs?
@@alexam.9033 The eggs should definitely be fresh. But there are also versions without eggs 🙂
Well biscuits are products of Bakery or Baking. 😂
My Filipino friends do this with biscuits, mango and cream. And my Indian mom does this with Marie biscuits and chocolate. Cool how different places have similar ideas
🤮
Ooooh I know that Filipino recipe that has graham crackers, cream and mango called a Mango Float! Looks delicious.
Sounds so delicious 😋 I love mango and cream
Does you mom add eggs or not?
Ooooooh how do you do the mango version? It’s mango season here in SEA and I’d love to try it!
Here in Sri Lanka it's called Biscuit Pudding. But we don't use raw eggs instead add icing sugar to the chocolate mixture. Some versions have rose water in it too.
Sounds yummy. There are also German recipes without fresh eggs.
I was hoping that someone had a version with out the raw eggs. I will look up the Sri Lankan version.
In Malaysia it's called Kek Batik. My Malaysian college classmate used to make it and bring it to the class. It was delicious!
Yup n sometimes using Milo n condense milk😅😅
"You should only eat as much as is good for you." My self control is rolling on the floor laughing 😂
The eastern-european version:
* 200g thin biscuits
* 80ml cold milk or cold coffee or licor
* 100g butter + 100g nougat-chocolate spread + 1 tablespoon sugar + 1 tablespoon cocoa-powder
Break the biscuits into half-inch bits. Evenly soak in the liquid.
Prepare the cream.
With a large spoon, very carefully mix the soaked biscuits and the chocolate-cream in a very large bowl. This will take some time. Be patient.
Lay out foil, about 70cm x 30cm. Scoop the butter-chocolate-mix onto the foil in a log-shape, wrap it into the foil. Then roll it, shape it and massage out the air-bubbles until you have a log of your desired length and diameter. Let it rest in the fridge for 1 day, better yet 2 days.
Thank you for sharing the recipe!
When i was a child (in Germany), my grandma often prepared this for us. Just delicious.
My German grandma used to make this for all the kids in the family for our birthdays, it was always our special birthday request. I almost forgot about it... I'll have to ask her to make it for me again the next time I see her!!
you can give a nice surprise for your grandma by making it for her 🥺
In Malaysia we call it cake batik and we use condensed milk, milo and plain sweet biscuits called biskut Marie.
I love Kalter Hund. It`s the cake I get every year for my birthday.
It is a crime to have this video without the recipe :D
Haha, sorry for that. His batches are bigger than the ones you'd prepare at home. But here's a recipe in English: www.recipesfromeurope.com/kalter-hund/ If you search for "Kalter Hund" online, you'll find numerous varieties.
@@DWFood Awesome, thanks so much 🥰
Get a 2 type biscuits 1 with cacao , 1 normal ( you can make it with 1 type but this is better), make puding . Puding biscuits puding biscuits puding , you can roll up after it , you can make rectangular or yours can mash biscuits and mix with it then freeze it in refrigerator ez af
Bru, some people even call this a lazy cake, you could even make that by only looking at it.
We have this in malaysia for so long, we call it kek batik. Literally the easiest where anyone without any baking skills can make this
It was introduced in Malaysia by the British, and to the British by Italians. It is a well known dessert that has its slight variations all over Europe, it also exists in South America as it was brought there by the Italians.
In Malaysia we called it "Kek Batik". it look similar yet the ingredient is different
In Norway we call this delfiakake, and it's typically made for Christmas. Some make the layers with biscuits, while some make the layers with marzipan.
It's similar to the "icebox cake" we have in North America, though I suppose there are only so many ways you can spice up a no-bake layered cake with biscuits. The German variety looks absolutely delicious, especially the one with bits of sea salt. Yummy!
what is your recipe for icebox cake? im from the southern us and ive only really heard about icebox pie, which is sweetened condensed milk, lemon juice and cool whip blended frozen in a graham cracker crust. curious to know what other ‘icebox’ desserts are out there
@@elot5146 The one I know of is cookies (thin ones like Graham crackers, though stuff like Oreos w/ cream removed can also work) layered with sweetened whipped cream from a piping bag. Moisture from the cream softens the cookie and turns it more cake-like. Of course this can be dressed up in all kinds of ways, with different flavourings, mix-ins, and toppings
And in Australia, it is chocolate ripple cake. Chocolate ripple biscuits, encased in whipped cream and left to set in the fridge.
Chocolate Ripple cake, especially with chocolate shavings OMG 😋😋😋
Germany 🇩🇪 just does desserts so great!
These things are *great!* Here in Poland I can see we have the Italian verison, well at least that's what I'm used to seeing. It's called 'chocolate block', or 'łom' (not sure about the etymology).
Nice :)
It's called Kek Batik in Malaysia. My fav cake but due to calories in it i only have it once a month 😋
They make it in Greece too but it's closer to the Italian version, Greeks call it kormo or mosaic.
Interesting, thx for sharing with us!
Ye in Turkey we know it as Mozaik pasta or Mosaic cake
We found a variation of it on Cyprus last week, called Doukissa.
As an german i only know the super simple version of this and that is just pudding,the powder that you can buy to make yourself pudding with milk and sugar and the biscuits that's it.
As a german myself I never heard of using pudding...
With pudding? Never heard of this version before
I love a no bake treat, they are quick, easy, and delicious.
I amazed! We have a similar thing in South east asia too! I also have a friend from Lithuania that habe this cake too!
Popular here in Brazil too, at least in the south where there are a lot of germans
This is one of my favourites as well. However, I used to always get it with dark chocolate and low sugar. This had the benefit that it wasn't too sugary and caloric, but it also prevent one from having too much of an appetite to get more than two pieces. I can have up to five slices of most other cakes (and then suffer the consequences of over-eating and too much sugar) but with hedgehog slices, it restricts my intake on its own.
In Malaysia we call it Kek Batik, using local favorite malt chocolate drink Milo powder and Biskut Tiger similar to digestive biscuits
In Hispanic countries you have something not too far away but also has pastry cream and it’s called tarta de la abuela
I love the name. I'm gonna search the recipe just for that.
We called Mosaic Cake in Türkiye, it's very practical to make and unexpectedly delicious. Always takes me back to my childhood.
In Switzerland and parts of Southern Germany, it's known as Scheiterbeige, a pile of logs.
It’s made with chocolate buttercream in North Africa. In Tunisia it seems to be called Courant d’Air. Just as in Germany, it used to be a common homemade birthday cake for kids there.
It's here in South Africa too. I don't know what it's called; I just call it yummy!
Cool! And you don't need an oven for it? ☺
Looks like a KitKat chocolate here in SA .. Raw eggs are also in homemade Mayonnaise.
I'm 39 years old now and grew up in the Ruhr area, now living in Hamburg. I've neither seen this cake in any cafe or bakery, nor did anyone I ever knew ate this or talked about it. It feels like a relic of postwar Germany to me 😅
"The good news is that you can decide yourself: Do I eat a whole slice or a half?"
We all know what the "decision" would be once you taste the first bite. It's more like do I eat one or two. There is no place for halves here 😂
Instructions unclear, whole loaf gone 😂
My word, that is heaven on earth. 💕
Easily one of my favorite desserts.
If you tried to sell that in North America, people would lose their minds over the raw eggs.
People are used to meringue on pies, that's raw egg.
@@abdizzll Meringue is baked in the oven it is not raw.
You could use pasteurized eggs. I see he used fresh eggs though!
@@susannepreuss4358 something like lemon meringue pie, the meringue is not cooked, just browned slightly on the surface.
@@abdizzllbut meringue gets cooked with the hot syrup that it’s mixed with tho
I always made this for my daughters birthday ❤
Mosaic cake from Turkey 🇹🇷🤗
Ooh this looks a lot like Kek Batik in Malaysia. It’s Marie biscuits layered in chocolate sauce.
In Malaysia it is Known as kek batik
It's called "Radio kaka" in Sweden as the layers mimic the cover of the speaker of an old radio from the 1930-40s
Nice to now about chocolate biscuit in German food and there culture..
Offical name of this cake in Turkiye is Mosaic Cake, its also known as mom made cake or poor man’s cake. Interesting to know that its a worldwide favorite with many versions.
Meine Oma (Jahrgang 1900) bevorzugte Kalten Hund mit Schneegestöber: Es wurde noch Puderzucker darüber gestreut.
„MEINE“ Oma heiratete 1911 (im Alter von 18 Jahren) und liebte es einfach.
In Sweden this is known as a Radio cake "radiokaka" it was marketed as a silent desert you could eat while listening to radio, and it kind a looked lika the speaker of a oldtime radio
He doesn’t use aluminum foil. This would never work. He uses a plastic foil (Frischhaltefolie)
Yes, you're right. It's clingfilm. Sorry for the mistake.
The Frischhaltefolie makes my brain not work 😂
@@raymondsantos3185 directly translated: frisch = fresh, halte = hold , folie = foil. I guess you can figure it out now. 🤗
To me it looks like a creative use of leftovers or improvised cake that turned out to be well improvised.
Zutaten für 1 Portion (1 Kastenbackform) Kalter Hund / Kalte Schnauze:
300g Kokosfett
125g Puderzucker
50g Kakaopulver
3 Eier
einen Schuss Rum (54%)
2 Pakete Butterkekse
Zubereitung:
Zu allererst das Kokosfett in einem Topf schmelzen und anschließend abkühlen lassen.
Danach mit dem Kakao, dem Puderzucker, den Eiern und dem Rum vermengen und glatt rühren.
Im nächsten Schritt eine Back-Kastenform mit Frischhaltefolie oder Alufolie auslegen und den Boden dünn mit der vorbereiten Creme bestreichen.
Anschließend abwechselnd die Butterkekse mit der Creme so einschichten, dass der Kuchen in der Form mit der Schokoladencreme abschließt.
Das Ganze nun für midestens 2 Stunden in den Kühlschrank kalt stellen. Wenn die Schokolade schön fest geworden ist, den Kuchen stürzen, in Scheiben schneiden und servieren.
Kalter Hund oder kalte Schnauze gab es früher in meiner Kindheit einmal im Jahr, meisten zu Weihnachtszeit. 😋😋😋
At my age, a slice like that would be an entire meal. (:
It is probably a whole meal for everyone 😅
Same here!
I'll take 3 slices then
We call it Mosaic Cake in Turkey and we make the same way with Italians !🍫
In Sweden it's called Radiokaka, Radio Cake. Chocolate, coconut fat and Marie kex. Yum!
The Greek version of this is called "mosaiko" (mosaic). It's just like the Italian chocolate salami in shape and in that we crush the biscuits. We also add chopped walnuts, orange zest and cognac, but use butter instead of coconut oil. Also, the chocolate is often a mix of cocoa powder and melted baking chocolate and we don't use eggs
Love this cake! You can also find a version of this all over Southeast Asia. The funny thing is, in Malaysia they call it _kek batik_ and they think it is a traditional Malaysian cake! 😂
Oh I read "baltik", and thought you named it after the baltic sea xD
Same here in Indonesian. We also called it Kue Batik.
@@julianosvonskingrad7009 a cold and shallow cake, then 😁
@@galmzero88 mpe mikir kue tradisional asli Indonesia nggak sih di kita? 😝
Isn't it to warm for such a cake ? I mean the significant name is "cold". Melting point is 24 degrees. And it got raw eggs in it.
Endlich sind sie wieder da.😊❤Kalte Schnauzen ( Ostpfälisch , Magdeburger Dialekt )als leckeren Kuchen ohne Backen. Den kann man Ile essen.
We make chocolate salami without eggs and almonds in Turkey. It is also very tasty. 😊
in sweden it is called radiokaka
As an Italian American, I am biased about Italian food, but having been to both parts of Europe, I must say that the Germanic countries are the absolute monarchs of chocolate and desserts!
Here in Sri Lanka we make this with Mari biscuits dipped in coffee.
You hardly find them in bakeries, cause it's not honourful for bakeries to buy supermarket buiscuits. It's more a housewife recipe.
yeah, lets not disparage wives now, the wife cooking at home with all the love and care has as much merit and passion as the professional chef doing what he knows best, perhaps you should reconsider your thinking.
@@cannabico6621 No, It's not dishonorable to have different levels of honour. And I didn't say "housewifes only cook this way" but "when it's made, it's by housewifes".
So it's the housewife with the wider range.
It's more I have different pretension to different cooks.
A housewife buying salad dressing in a bottle is OK, for a chef in a restaurant it's not.
Is this attitude dishonouring housewifes ?
No, it's exactly fullfilling your request.
So all you could want additionally is, I shouldn't mention it ?
The observeration, the level of cooking from professionals to housewifes is different is true and neutral, isn't it ?
It's no tabu or inpolite to talk about it.
If I do international compares, german housewifes are much better than Americans, cause that's about the only recipe you need processed products for, beside the bisquit for Tiramisu.
In American recipes you have much more of these "starting with cake crumble" or "no bake-cake". In Germany this is a real exception.
In Argentina 🇦🇷 they call it chocotorta and are very proud of it
Oh delicious!
Very similar to our ‘broken biscuits cake’. Also somewhat similar to tiffin and ‘Rocky Road’.
In Norway, it is called delfiakake (delphia cake).
Yeah ı had it as a child as Mosaic Cake in Turkey❤
In argentina it's called turrón quaker, plain crakers and and mixtura of cocoa powder with milk and oats.
In Norway we call this Delfiakake, Delfia being the brand name of the coconut fat.
It’s called Bisquitte Cake (Büsküvili Pasta) in Turkey oto. But if it contains almonds, nuts, etc. It’s called Mozaique Cake.
In The Netherlands we call it Arretjescake
Exactly! It’s heaven. But what country originated it from? I thought it was a typical Dutch desert.
@@MovieSoundsGermany. Dutch company Calvé simply copycatted the campaign from the German firm Bahlsen.
In America, we have ice box cakes. Using different ingredients but the same idea. This looks delicious. Darren Mcgrady has the recipe for the queen's biscuit cake on his channel 😋
In Malaysia we call kek batik
Here in Europe, raw eggs are safe to eat. I do laugh at north Americans getting hysterical over this 😅
They are here too, people are just afraid of everything.
They're not safer in Europe. Get over yourself.
In Europe you can even eat raw meat appetizers in restaurants for example beef tartare beef carpaccio
Why Americans avoid raw eggs? Food borne illnesses
Are you interested in getting salmonella? Then go ahead.
If not, then always cook the eggs before eating.
🍫🎂 Dive into the world of German desserts wGet ready to indulge in chocolatey goodness. 🍰
Coconut oil is very important for the typical taste.👍👍🇩🇪
Yep. It's essential. Never use butter or oil. And a bit of rum is a must ....
02:20 it's plastic wrap/ film not aluminum foil ;) but pan is... we need to be korrekt here! ;)
In Norway it’s called Delfiakake, because of the brand name of coconut fat is Delfia.
In Sweden we call it "radio cake"
Very interesting.
😊
We have this in my country as snack and uts cheap it called "better" biscuit
Delicious recipe
This is what I watch at 1:30 a.m. 😂😂😂
Will try it for sure❤
I'm a very amateur cook, but I don't get the point of eggs in the recipe. They usually work as a binding agent for sweet dough, but it's a cold dessert, already bound by coconut oil. And you need a special type of cocoa powder, IIRC, not the ordinary one (it needs to be cooked).
Kalter Hund is perfect for Birthday-parties!
It keeps well for several days and you can send everyone home with a slice or two!
Thanks for sharing
In malaysia i think it is similar to “kek batik”
It so good ond Denmark it call
Kiksekage (biscuit cake)
i think they call it ice box cake. its all dangerous . delectable and easy to make and o so pleasurable. i will just watch videos about it.
This cake is Famous in jordan 🇯🇴 and other arabic countries and its my favorite too 🥰
In Malaysia we called this batik cake
oh my favorite! 😍
Was 2017 that far.
Damn I think I’m growing old.😂😂😂
had the same thought lol
I use plain Digestives in my Chocolate Biscuit cake 👍🏻🇬🇧
"He lines a loaf pan with aluminum foil..." That's the most transparent aluminum foil I've ever seen.
As a Turkish, we called as "Mozaik Pasta" (Mosaic Cake) in Turkiye🇹🇷😀
in greece we call it μοσαικο and κορμος
Here in the Netherlands we call it "Arretjes cake"
at the end, the craftsman calls it "hedgehog"...we're just all over the map here.
In Tunisia we have it almost the same but we call it " Air bread " weird name I know
in turkey we have this too but we call it "mosaic"
I wonder if i can do this with nutela and salty biscuits 🤔