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This classic Hungarian dessert, sometimes called “Salami Cake,” is always a hit! Using both brown and white tea biscuits makes this “cookie” so much prettier. Store the finished logs in the freezer, wrapped in parchment, and take out and slice as needed. They won’t last very long!
28 ounces Kedem Tea Biscuits, brown and white
1 and 1/2 cups sugar
1 tablespoon Gefen Vanilla Sugar
12 ounces baking chocolate
2 tablespoons coffee
1/2 cup water
12 ounces shortening
4 eggs (pasteurized)
Break cookies into small pieces. Set aside.
Over medium heat, dissolve sugars, chocolate, coffee and water.
Beat shortening and eggs until creamy. Add chocolate and beat until thickened. Set aside 1/2 cup of cream.
Pour frosting over cookies, mix to coat.
Refrigerate for 15 minutes until firm.
Divide into three parts. Place each part onto Gefen Parchment Paper. Shape into 10 inch log.
Top with reserved cream.
Photography by Tamara Friedman
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