Sunday, March 13, 2011

Coconut Cake

Materials:
 
- 200 g wheat semolina,
- 200 g coconut flour
- 200 g sugar
- 0.5 l yogurt
- 1 baking powder,
- a bit of butter.

 
Filling:
- 2 vanilla puddings,
- 2 cream,

 
For the syrup:
- 2.5 l water,
- 250 g sugar
- 1 vanilla walks.

 
Preparation:

 
Heat oven to 250 C. In a deep plastic bowl, mix thoroughly
semolina, coconut flour, sugar, baking powder and yogurt. Pour prepared mixture into butter greased baking pan. Pan put in the preheated oven and bake.
In a small pot boil water, sugar and vanilla sugar.
When the crust is baked, remove from oven and pour hot syrup then leave it to cool.
During this time, cook two vanilla puddings as directed on the bag and leave them to cool, stirring occasionally.
When the crust has cooled, spread the pudding and over the pudding put two
solid egg creams.
Put in refrigerator and allow to cool down before serving.

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