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Lemon And Coconut Cake

Lemon And Coconut Cake

Ingredients

For crusts:

  • 6 egg whites
  • 60 g fructose
  • 6 tablespoons coconut flour
  • 3 tablespoons spelt flour

For filling:

  • 6 egg yolks
  • 60 g fructose
  • juice and zest from 1 lemon
  • 125 g butter
  • 200 ml whipping cream

For decoration:

  • 100 g coconut

Preparation

To make crusts whip the egg whites into foam gradually adding fructose. Then add coconut and spelt flour and gently stir using mixing spoon. Form for cake 18 cm in diameter cover with baking paper and pour 1/3 mixture for crusts. Bake in preheated oven on 180 degrees for 20 minutes. In the same way bake other two crusts. Prepare filling: Mix the egg yolks on a steam with fructose. Add lemon zest and lemon juice and continue cooking continuously mixing with a whisk until the cream is thickened. In a cooled cream add melted butter and mix well using mixer. At the end add whipped cream and gently stir. Coat cooled crusts with prepared cream. Use the rest of the cream to coat the sides of the cake and sprinkle whole cake with coconut.

Lemon And Coconut Cake

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