John Myers
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Cake: Steuselkuchen Tart with Apricots and Coconut
The perfect cake: steuselkuchen tart with apricots and coconut recipe with a picture and simple step-by-step instructions.
dough
- 200 g Wheat flour
- 100 g Soft butter
- 50 g Sugar brown raw sugar
- 1 piece Egg
Topping & filling
- 250 g Apricot preserve drained
- 50 g Dried apricot
- 165 ml Unsweetened coconut milk
- 125 g Coconut flakes
- 2 piece Eggs
- 1 tbsp Sugar brown raw sugar
Steusel
- 150 g Wheat flour
- 100 g Sugar brown raw sugar
- 100 g Soft butter
Dough production
- Process flour, sugar, butter and egg into shortcrust pastry … approx. Chill for 45 minutes … approx. Roll out 1 cm thick and lay out a 24 cm silicone mold
Topping & filling
- Let the apricots drain … Cut the soft apricots into strips … Mix the coconut milk, sugar and eggs … Roughly chop the coconut flakes and fold them into the coconut milk mixture … Arrange the apricot halves on the dough in two rows in a circle, place the apricot sticks and everything with them Pour the coconut mixture over it
Steusel
- Knead the flour, sugar and butter until crumbly and spread over the filling
to bake
- Bake in a preheated oven at 180 ° C for about 50 minutes … chopstick sample recommended … take out of the oven, cool in the silicone mold and leave to cool overnight in the refrigerator
Serve
- Lift the tart out of the mold, place it on a cake plate and cut into pieces … serve with the coffee
TIP
- Keep the tart in the refrigerator!
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