John Myers
Ingredients for 1 servings:
- 100 g white bread without crust
- 65 ml whole milk
- 5 m.-sized eggs
- 2 pinches of salt
- 90 g sugar, white, fine
- 5 chocolate cookies, grated
- 20 g desiccated coconut
- 75 g margarine, melted
- 100 g cashew nuts, crushed
- 12 walnut kernels, halved
- 3 tbsp margarine for greasing the molds
- 50 g raisins
- 5 tbsp orange liqueur or rum
- n. B. flowers and leaves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Sweet, moist tart with coconut and cashew nuts. Recipe from Lombok, Indonesia.
You will need 12 aluminum trays or a suitable baking sheet with indentations. Soak the raisins in the orange liqueur. Grease the aluminum trays with margarine. Crumble the white bread into small pieces and mix with the milk in a bowl until the mixture is smooth, then set aside. Whisk the egg whites with a pinch of salt until stiff peaks form and set aside in a cool place. Grate the young coconut meat, toast it in a pan without oil until golden brown, and set aside. Place the egg yolks in a sufficiently large bowl with the granulated sugar and a pinch of salt. Using a whisk and a food processor, beat the egg yolk and sugar mixture until fluffy. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Mix the chocolate chip cookie crumb and melted margarine into the mixture and stir until smooth. Strain the raisins and set aside. Stir the rum, soaked bread, cashew pieces, and finally the beaten egg whites into the batter. Fill the aluminum trays three-quarters full with the batter. Sprinkle the raisins on top and place a walnut kernel in the center. Bake the batter at 180 degrees Celsius on medium heat for about 40 minutes, until it turns a light brown. Let cool and enjoy.
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