Preparation
Sift the flour and form a crown on the kneading board, add the softened butter, the yolks, the egg whites and the brandy. form a soft, flexible dough by kneading well.
spread and smooth, leaving it very thin (1 or 2 mm) and cut them with the help of a plate of approximately 25 centimeters in diameter and prick them with a fork so that they do not become lumpy. flour the oven tin and distribute dough discs. Bake in a regular oven (375 f - 190 c) for 8 to 10 minutes. they cook very quickly and do not need to brown too much.
Mix the delicacy with the cream and cover each sheet with this preparation, until the cake is formed. Spread delicacy over cake and sides. sprinkle grated coconut or grind remains of the leaves and sprinkle to decorate.
It is advisable to prepare the cake the day before so that it is easier to cut it.
spread and smooth, leaving it very thin (1 or 2 mm) and cut them with the help of a plate of approximately 25 centimeters in diameter and prick them with a fork so that they do not become lumpy. flour the oven tin and distribute dough discs. Bake in a regular oven (375 f - 190 c) for 8 to 10 minutes. they cook very quickly and do not need to brown too much.
Mix the delicacy with the cream and cover each sheet with this preparation, until the cake is formed. Spread delicacy over cake and sides. sprinkle grated coconut or grind remains of the leaves and sprinkle to decorate.
It is advisable to prepare the cake the day before so that it is easier to cut it.
Ingredients
- 5 cups of flour
- 12 yolks
- 2 clear
- 1 glass of brandy (2 tablespoons)
- 100 gr. butter (4 tablespoons) ½ kg. of delicacy
- 1 cup of whipped cream
- grated coconut (optional
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