Shortcrust pastry
1 dl Red jam or jelly
200g Butter or margarine
3/4 Cup Sugar
5 dl Wheat flour
Coconut batter:
5 Egg whites
2 1/2 dl Sugar
200g Coconut flakes (5dl)
Directions
- Cut the butter into cubes. Put sugar and wheat flour in a food processor, put the butter on top and process everything into a dough for a few seconds.
2. Grease a tray or place on baking paper. Flatten the dough directly on the sheet with lightly floured fingertips into a 30×30 cm cake.
3. Bake the shortcrust pastry in an oven at 175 for 15 minutes so that it is almost ready.
4. Meanwhile, mix together egg whites, sugar and coconut flakes in a saucepan. Let the batter boil until it becomes thick while stirring constantly.
5. Spread the jam over the shortcrust pastry and cover it with the coconut batter.
6. Bake the cake in an oven at 200 for about 7 minutes so that the coconut batter hardens slightly and turns a beautiful golden brown color.
7. Let the cake cool for a few minutes, and cut it into 5 x 5 c, large pieces. Let the plate cool.
