Description
Fans of lemon cakes will certainly appreciate such a tender delicacy with the scent of lemon and coconut at the same time. And the preparation of the dessert will require quite a bit of time, if not to take into account the cooling time coconut.
Ingredients
-
Butter
100 g
-
Flour
130 g
-
Powdered sugar
40 g
-
Salt
1 pinch
-
Chicken egg
4 piece
-
Brown sugar
150 g
-
Lemon juice
100 ml
-
Corn starch
25 g
-
Lemon peel
1 Tbsp
-
Coconut shavings
40 g
-
Flour
40 g
-
Brown sugar
40 g
-
Butter
45 g
Cooking
To prepare the cream and crumbs, use fine brown sugar TM "Mistral".
The first thing to prepare coconut crumbs. To do this, put in a bowl all the ingredients and grind quickly with your hands the sugar, flour, coconut and chilled butter to a state of large crumbs. Cover the bowl with film and put in the refrigerator for at least 1 hour.
For the dough, it is best to use a blender. In the bowl of a blender put all the ingredients and mix everything to a smooth paste.
Square shape (shape size 22 cm) baking lay a baking paper. Spread the batter into the pan and distribute with your hands, forming small rim.
Bake in preheated to 180 degrees oven until light Golden brown. Watch out for the oven. Ready the base of the dessert, remove from oven and allow to cool.
Prigotovit cream. To do this, whisk the eggs, sugar and cornstarch. Add the lemon juice and zest, mix everything to avoid lumps.
Pour the cream in the form with the dough and put again in a preheated 180 degree oven for 10 minutes. After the specified time, remove the pan from the mold and spread over the top of his cream of coconut chips. Put in the oven for another 7-8 minutes.
The finished cake to cool and cut into squares arbitrarily. When serving you can sprinkle the cakes with powdered sugar, to taste.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.