Description
The most delicate dessert consisting of a shortcrust base, topped with fluffy marshmallows is a pleasant pink color, and decorated with toasted shavings of coconut. The recipe I found on the English website.
Ingredients
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Brown sugar
30 g
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Flour
130 g
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Salt
0.25 tsp
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Water
180 ml
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Gelatin
7 g
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Sugar
150 g
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Powdered sugar
85 g
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Leavening agent
0.75 tsp
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Vanilla
0.75 tsp
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The food dye
1 ml
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Butter
115 g
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Coconut shavings
60 g
Cooking
Evenly distribute the coconut on the baking paper.
Bake in a preheated 165 C oven until Golden brown for 5 minutes.
Beat butter until smooth.
Add brown sugar and beat until of cream.
Add the flour and 1/8 tsp salt. Stir with a spatula or spoon.
Then within 2 minutes beat with a mixer until a homogeneous dough.
Grease the pan (18X18 cm, preferably detachable) with butter.
Put the dough into the prepared pan and prick with a fork all over the surface.
Bake in a preheated 165 degree oven for 35 minutes. The cake should begin to brown.
Pour 7 g. of gelatin in cold water and leave for 2-3 minutes to swell.
Add sugar and 1/8 tsp salt and heat the mixture over medium heat, stirring constantly, until gelatin and sugar are dissolved, without bringing the mixture to a boil.
Remove from heat and add two calls icing sugar, mixing thoroughly.
Allow to cool to room temperature.
When cool, pour into the bowl of the mixer.
And beat on high speed until frothy (just a minute).
Add baking powder, vanilla extract, and 2-3 drops of red food dye.
Continue to beat at high speed until the mixture thickens. It will take about 15 minutes.
Pour the marshmallow cream on the baked base and spread evenly.
Sprinkle with toasted coconut. Leave for 6-8 hours at room temperature until the marshmallows will not set. Then you can put it in the refrigerator.
Carry a knife along the inner part of the sides and remove them.
Slice the dessert into squares.
You can bring to the table. Dessert turns out so amazingly soft and fluffy, like whipped cream. Brew tea and enjoy! Bon appetit! You can cover and store at room temperature or in the refrigerator up to five days. You can also freeze.
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