Description
That's really a complete surprise, and not a recipe, at least for me. While preparing, I thought, well, nothing special... so, a trifle... But, drat, the family in such a wild delight! Daughter, he ran home from work for her granddaughter, immediately demanded the recipe. And when my husband returned home in the evening, generally terribly was indignant, why so few cupcakes left and the last two were sathariel from everyone. The General opinion was: great. Marvelous are Thy works, o Lord! And, besides, this recipe is a great way of recycling proteins, if they were left from some other recipe, which happens quite often. These brownies - my Christmas gift to mari fra danmark - my dear friend from Denmark and part of the former arhangelogorodsky - Ira Halling.
Ingredients
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Flour
170 g
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Coconut shavings
180 g
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Brown sugar
160 g
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Butter
100 g
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Egg white
3 piece
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Pineapple
250 g
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Rum
1 Tbsp
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Salt
0.25 tsp
Cooking
To prepare the products. If the whites are frozen, need to remove them from the freezer and leave at room temperature until complete thawing. Butter cut into pieces, melted and slightly cool. To turn the oven on 175*C, a form to lay the parchment and grease the edges with oil. I used a square shape with a size of 23х23х5 cm, and 23 cm, the size at the extreme edges of boards.
For crust: in a bowl, combine the flour, 45 grams coconut, big brown sugar and salt, mix well.
Add the melted butter and mash with your hands until a homogeneous crumbs.
Spread the mixture into the mold, align and using a mini rolling pin, the bottom of a glass or simply a hand lightly compacted. Put in a preheated 175*C oven for 15 minutes.
While the cake is baking, prepare the filling. Pineapple chopped, saving the juice, mix with rum (you can sprinkle it with rum essence).
The remaining coconut to connect with fine brown sugar, mix well.
Pour in the egg whites (NOT pre-whip!)
And fork vigorously stir the filling until smooth.
Add pineapple pieces and again completely mixed. Distribute the mixture on slightly cooled cake, smooth, very slightly press on the entire surface, and then with a fork lightly stir the surface, having teeth on the top several times in different directions.
Bake for 25 minutes. If the surface remains white, you can turn on for a few minutes the grill, but here it is from the oven can't take my eyes even for a second, coconut burns very quickly. The finished cake to remove from oven and immediately take the blunt side of a knife between the cake and sides, separating them from each other. Allow to cool to room temperature, then put in the fridge a couple of hours.
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