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Glass 250 ml
Mold 20x30 cm
Ingredients:
Shortbread:
300 g wheat flour (2 cups)
50 g powdered sugar (3 full tablespoons)
5 g baking powder (1 teaspoon)
4 yolks
200 g cold butter (1 cube)
Knead all ingredients until crumbly.
Place most of the dough on the bottom of a 20x30 cm form. Place in the fridge.
Add half a cup of coconut flakes to the remaining mixture. Knead the dough. Form a roll, wrap in foil and put in the freezer.
1 kg of cottage cheese from a bucket
1 cup of natural yogurt (180g)
6 small yolks or 5 large ones
1 cup of sugar
1 teaspoon of vanilla extract
2 sugar-free cream puddings (40g each)
Mix just a moment until all ingredients are combined
150 g of melted, cooled butter.
Mix just until ingredients are combined
6 egg whites left from the cheese
pinch of salt
1 cup of sugar
Beat until stiff, gradually adding sugar.
Reduce speed and add 1 cup of shredded coconut
Add the foam and shavings to the cheese mass and mix
Place the mixture on the cold base
Grate the coconut dough on top.
Bake for 60 minutes without convection, top-down heater, in an oven preheated to 170 degrees on the 2nd level from the bottom.
Music: You Tube Library - Exhale - Jeremy Blake