Reviewed: Oct. 17, 2011

I've just prepared this and it's in the refrigerator. I found the assembly instructions confusing. At first I put six cookies on the pan bottom and stood others around the pan's edge. But I could then see the dessert would be less than an inch deep in the center, with the tall rim of cookies, so I removed those around the edge and used them as more layers. Still I didn't have as many layers as pictured. I have to take this to a gourmet club's Oktoberfest dinner tomorrow.

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Reviewer:

notquitegerman

Reviewed: Dec. 17, 2010

ALWAYS use coconut oil! The original german recipe asks for coconut oil. Also, you don't have to put rum in it. My mom would make that cake a lot for birthdays (I actually am german and grew up over there) and she never put alcohol in it.

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Reviewer:

Katieaz

Reviewed: Nov. 28, 2005

I actually haven't tried this recipe because I have one from my mother that uses coconut butter instead of dairy butter, and social tea biscuits instead of butter cookies. But there is nothing on earth quite like this dessert. I've had this every Christmas since I was old enough to chew food. My mom still makes about 10 of these every Christmas and gives them away, and everybody always goes crazy for them.

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Reviewer:

SUSYTWO

Reviewed: Nov. 20, 2005

Wow, the alcohol content in this dessert was unbelievable. This is definitely not something you want to give children. With that said, this was quite worth the time and the ingredients to make - it turned out extremely rich and flavorful. I did not use "standard" American butter cookies for this dish, however, as the holes in the center wouldn't have allowed them to lay properly in the pan. You will need European style cookies for this - they are square. I used a brand called LU Petit Beurre - it can be found in any large-scale supermarket. The rest of the recipe I did "as normal", and it worked perfectly fine. Very rich and delicious, indeed. It's well worth trying. Just watch the booze!!!!

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9 users found this review helpful