John Myers
Contents
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Ingredients
for the shortcrust pastry:
- 150 g Sugar
- 200 g Margarine
- 6 Egg yolk
- 500 g Flour
- 1 packet Baking powder
for covering:
- 500 g Currants
- 1 packet Red groats powder
- 200 g Desiccated coconut
- 150 g Powdered sugar
- 6 Egg Whites
Instructions
- Quickly knead the ingredients for the shortcrust pastry into a smooth dough and wrap it in foil and keep it in the fridge until you are ready to use it.
- Prepare the red groats according to the instructions on the packet, then remove from the heat and stir in the currants.
- Line a deep baking sheet with the dough, prick several times with a fork, then spread the currant grits on top. Bake in the preheated oven on the middle rack at 180 degrees for about 20 minutes.
- Beat the egg white to stiff snow, gradually pour in the powdered sugar and finally carefully fold in the desiccated coconut. Take the cake out of the oven, carefully distribute the egg whites on it and then bake for another 20 minutes. The surface should not get too dark, so check it from time to time.
Nutrition
Serving: 100gCalories: 340kcalCarbohydrates: 41.3gProtein: 4.2gFat: 17.3g
