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Punch – Coconut Hearts

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Ingredients for 60 servings:

  • 300 g flour
  • 200 g butter
  • 100 g powdered sugar
  • 2 egg yolks
  • vanilla sugar
  • some lemon(s) – zest, grated
  • Jam (raspberry jam)
  • Cake icing (punch icing)
  • Desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Prepare a shortcrust pastry from flour, butter, powdered sugar, egg yolks, vanilla sugar, and lemon zest and chill for 30 minutes. Roll out the dough on a floured surface and cut out small hearts. Place on a baking sheet and bake in a preheated oven at 200°C for about 10 minutes until golden brown. Let cool, spread one layer with raspberry jam, and place a second layer on top. Then cover with punch glaze and press desiccated coconut over the layer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Punch – Coconut Hearts

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