Description
Fragile fragrant nutty base, sweet and delicious coconut cream, and the top - juicy autumn plums. Taste of cake is very rich and gentle, I want to try again and again...
Ingredients
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Nuts
1.5 cup
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Butter
200 g
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Flour
1 cup
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Chicken egg
2 piece
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Sugar
6 Tbsp
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Coconut milk
250 ml
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Coconut shavings
3 Tbsp
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Corn starch
3 tsp
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Drain
15 piece
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Vanilla
Cooking
Nuts crushed (I used a blender), but not into flour, but to leave pieces.
Butter to mix with sugar.
Add the egg and chopped nuts.
Add the flour, mix well.
Put the dough in the form, to form a skirting, and put into the fridge for at least 30-40 minutes, you can first flatten the dough into a ball, and then 40 minutes to put the dough in. A small piece of dough aside for the topping.
Coconut milk mixed with starch.
Soft butter mixed with sugar, you can add more sugar if you like sweeter; add the egg, vanilla/vanilla, a little coconut, pour coconut milk.
Cook over low heat, stirring constantly, until thick, then cool the cream.
Plum wash, remove the seeds, cut in half.
The cooled cream to spread on walnut base.
Top with the plums lay wet side up, leaving a piece of dough can crumble or RUB on top.
Sprinkle with coconut, send in the oven (160 deg. 40-50 min.).
Here the cake is ready, cool completely before serving!
BON APPETIT!!!!!
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