Description
Source PANDA (Natalie) and the magazine: "Lisa. Bon appetit" No. 5, `09. In the original recipe "Pineapple-coconut pie." Substituted coconut for the almonds. Tasty, moderately sweet, with a crispy crust pie.
Ingredients
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Chicken egg
4 piece
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Sugar
325 g
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Yogurt
300 g
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Cinnamon
0.25 tsp
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Flour
500 g
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Leavening agent
2 tsp
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Coconut shavings
50 g
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Pineapple
800 g
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Vanilla sugar
10 g
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Butter
150 g
Cooking
Beat eggs with sugar,
Yogurt (replaced: 200 grams yogurt + 100g yoghurt) and cinnamon.
Flour mixed with baking powder and coconut (almond). The pineapple drain in a sieve.
Put the dough evenly on a greased baking tray and put it on a ring of pineapple at a small distance from each other, slightly pressing them into the dough.
To prepare topping, mix the flour with coconut, sugar, vanilla sugar
And sliced in small pieces of cold butter.
Mass to crumble and sprinkle it pineapples.
In the journal the figure so little sprinkled with a little breadcrumbs scattered throughout the dough, but mostly crumbs sprinkled in the form of small hills in the middle of each pineapple.
Heat the oven to 180°C. Bake for 35 minutes or until tender. The finished cake remove from oven and allow to cool. Before serving you can sprinkle with powdered sugar.
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