Estonian Cookie Cake Recipe


  • 425 g cookies
  • 75 g butter
  • Creme Fraiche
  • 4 teaspoons cocoa powder
  • Rummiessentsi Dash of brandy
  • Coconut (to cover)



As far as the cookies go, you need rectangular unfilled cookies – either plain or chocolate-flavoured or any other flavour you like. The cookies shouldn’t be more than 5-6 mm (1/4-inch) thick. In Estonia people would use Estonian Kalev or Latvian Selga.

Put the cookies inside a bowl and break them into bits, then add the melted butter, Creme Fraiche (add as much as is needed to create a mouldable dough) and cocoa, mixed. Season with a little Rummiessentsi Brandy. Mix everything neatly into a single dough. Use your hands to role the dough into balls and roll them in the coconut to serve.

There are similar cakes in other European countries such as the popular cake in Germany called Keller Kuchen (Cellar cake) or  Kalter Hund (Cold Dog) and radiokaka in Sweden, where butter cookies are layered with chocolate and coconut butter cream.