Description
I love poppy seed cake, I love coconut cakes! This delicate cake has finally joined favorite Mac and coconut. Simple but very flavorful, sweet and tender cake. Recommend!
Ingredients
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The dough is flaky unleavened
250 g
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Mac
100 g
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Brown sugar
6 Tbsp
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Semolina
1 tsp
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Milk
125 ml
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Sour cream
250 g
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Chicken egg
2 piece
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Flour
1 tsp
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Vanilla sugar
1 pack
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Coconut shavings
50 g
Cooking
Turn on the oven and set the temperature 180 degrees. Prepare the filling. Mac and 3 tbsp. sugar three times, grind in a coffee grinder, add semolina.
Pour into a saucepan milk, heated almost to boiling and add the mixture of poppy seeds, sugar and semolina. Stirring occasionally, cook on low heat for 5 minutes.
Remove from heat and let cool. Add coconut and stir. The stuffing is ready.
Roll out a layer of dough in a circle, put into the form in diameter 20-22 cm, making low sides.
Prepare the sauce. Mix sour cream, 3 tbsp of cane sugar and eggs. Sift flour and stir.
The layer of dough spread the filling
Pour the filling and put in the preheated oven for 35-40 minutes.
Remove the finished cake from the mold
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