John Myers
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Cake Praline with Coconut Flakes
The perfect cake praline with coconut flakes recipe with a picture and simple step-by-step instructions.
For the ground
- 4 piece Eggs
- 130 g Sugar
- 1 Teaspoon (level) Vanilla sugar
- Pinch of salt
- 80 g Liquid butter
- 120 g Flour
- 2 Teaspoon (level) Baking powder
The filling
- 200 g Jam, jelly, jams
For the glaze
- 375 g Powdered sugar
- 35 g Cocoa powder
- 75 g Melted butter
- 80 Milliliters Water hot
preparation
- Preheat the oven to 180 ° C top and bottom heat / 150 ° C hot air. Line a small form with baking paper.
The cake batter
- Separate the eggs. Beat the egg white with a pinch of salt until stiff. Put aside.
- Beat the egg yolks with the sugar until lightly frothy.
- Pour in the softened butter.
- Mix the flour with the baking powder, sieve onto the egg mixture and stir in.
- Fold in the egg whites.
- Put it in the pan and bake for 40 minutes. Chopstick test is useful. When done, let cool down.
- Cut the cold cake into thick slices and then into cubes.
- Divide the cubes in the middle and brush with jam. Put them back together.
The glaze
- Mix powdered sugar, cocoa, melted butter and hot water to a chocolate icing.
- Turn first in the glaze and then in desiccated coconut.
- Put in the fridge and later in molds. Good Appetite
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