plan, bake and bring delicious sweet treats to work for my colleagues on my birthday

Oh, it was yummy!
There 16 pieces of the tangerine pie, 15 pieces Pina colada cake and 15 pieces cold Dog. I served the dog in a big pan filled with ice, so it stayed nice and cold all afternoon.
In the end, there were only 4 pieces left when I went home and had cleaned up. I left them served on plates with a fork each, and they were gone this morning.
So quite a success.

First, I made a Pina Colada Crumble cake:
The bottom layer is made up of 3 eggs, 300g brown sugar, 135g coconut flakes, butter, 2 tablespoons of rum and 2 tablespoons of pineapple juice. The middle layer is a whole pineapple, cut into small pieces, the crumble on top is again flour (50g), 60g coconut shavings, 65g buttter and 50g brown sugar.
Bake at 180 degrees Celcius for 35 minutes before adding the crumble layer, then bake for another 30 minutes.

For the second cake, make a bottom layer by crumbling 250g cookies or boudoir biscuits and kneading the powder and small pieces with 60g butter. Spread in the spring form and press down.
The open 2 cans of tangerines, catching the juice of which you’ll need 250ml. Keep some tangerine “boats” back for decoration. Cut the rest in small pieces, then add them to a mix of 80g white sugar, 300g Philadelphia cheese and 1 small “cup” of tangerine yoghurt.
Carefully fold in 400ml whipped cream.
Soak one bag of lemon jello (normally for 1/2l water) in the 250ml of tangerine can juice, then heat it but don’t let it boil.
Let the jello-juice mix cool down again to appr. 50 degrees and fold the jello slowly, adding bit by bit, into the cheese-cream-tangerine mix. Pour into the spring form and leave in the fridge for a day or two.

This is me making my first ever “cold dog”, and boy, it’s going to be de-lish!
125g cocoa powder
3 table spoons instant coffee (liquified with a few coffee spoons of water)
3 eggs
250g brown sugar
250g solid vegetable fat
300g (full grain) cookies

Prepare your cake form with baking paper or foil. I used a freezer bag.
Mix the eggs, sugar coffee and cocoa.
Heat up the fat (just to liquify it) and then carefully mix it with the cocoa mass.
Spread some of the mix on the bottom of the cake form and then fill it to the top with alternating layers of cookies and cocoa mass.
Leave in the fridge for at least a day, if not two.
Serve cold, cut into slices.

Keep in mind that this is for 3 different recipes!

2 cans tangerines
1 pack lemon jello
1/2 litre cream
280g caster sugar
150g brown sugar
5 eggs
baking powder
75g flour
300g philadelphia cheese
300g coffee biscuits
305g butter
250g palm fat
300g cookies
1 pineapple
rum (mini bottle)
125g cocoa
2 table spoons instant coffee
200g coconut flakes

..I’ll be making one lemon Philadelphia cream pie, like last year.
Another thing I’d like to make is a recipe with coffee and cocao. I am searching for something I’ve never made before. I am tending to make a “Cold Dog”, which is a layered unbaked “cake” made of fudge (with nescafe powder) and (full grain) cookies, a slightly adult version of this childhood classic.
The third option will be a pina-colada-crumble cake, containing pineapple, coconut and a hint of rum. Mjam! (Eat your heart out, elpollodiablo, that’s what you get for quitting your job…)

I took the tram to work today, because the stack of cakes might have collapsed on my bike. It was about 6 – 8 kilogram of cake altogether, they were so heavy!
I think it’s safe to say that this was a success. There are only 6 pieces left over, out of 36 plus brownie pieces. Everybody complemented me on the cakes, and I am happy this turned out a fun thing to do.

...looks like this.
Ingredients:
coconut flakes, coconut cream, flour, eggs, butter, chocolate, bounty bars, cream, sugar, gelatine. A calorific nightmare, but oh, so good.

I cut it in half and it was still all squishy and moist, so I baked it for another 20 minutes. But now it looks all de-lish!
Edit: We’ve weighed this. I’s over a kilogram of chocolateness.

These bits will be mixed with coconut cream and cream. Gosh, I can’t wait to eat this cake. 2 more days.

Today, I’ve baked the base and layer cakes for the Bounty tart (upper middle), the Dickmann’s tart (bottom right) and a big brownie.
I also mixed bashed up boudoir biscuits with butter to make the bottom layer for the Philadelphia cheese cake (bottom left). Tomorrow, I will make all the cream mixes to top them up. To me, that part is more fun because you get to decorate them.