Coconut kremesh

Coconut kremesh

Coconut kremesh



Wheat flour 250 grams

margarine 150 grams
sugar 150 grams
egg 1 piece
baking powder for the dough 1 Bank
cocoa 1 st. a spoon
sour taste
egg whites 8 pieces
sugar 250 grams
coconut 200 grams
Milk 300 ml
wheat flour 3 Art. spoons
egg yolks 6 pieces
powdered sugar 100 grams
sugar 100 g
oil 200 grams
sugar 80 grams
oil 80 grams
cocoa 20 grams
milk 2 Art. spoons


Cooking method:

Mix 250 g of flour with baking powder, cocoa and sugar, add egg, margarine, knead the dough, adding a little cream to get a dense shortbread dough. Divide it into two equal parts. Eight chilled protein shake up in a tight foam with 250 g of sugar and gently stir in 200 g of coconut.

The shape of the baking grease or margarine and sprinkle with semolina or pave with baking paper.

Two equal parts of dough roll into two sheets in size form. We put the first sheet, it spread protein mass with coconut and cover with a second sheet of dough. Bake in a preheated oven at 180-200 degrees for 30-40 minutes.

Boil the cream:

Milk Whip 6 egg yolks, 3 tablespoons flour and 100 g sugar over low heat to boil, stirring constantly until thick. Allow to cool and mix well with the oil whisked with 100 grams of powdered sugar (sugar).

On the part of the cooled baked cream spread evenly and cover with chocolate icing: 80 g of butter, 80 g sugar, 20 g of cocoa, 2 tablespoons milk, mix and cook over low heat.

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