Tricolor coconut pie - Dana Drobnjak
Tricolor Coconut Pie - great cubes for those who like coconut.
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Tricolor coconut pie - Dana Drobnjak
Tricolor coconut pie - super cubes for those who love coconut.
For dark 2 crusts:
- 200 g of butter or margarine
- 1 egg
- 150 g of sugar
- 1 bag of vanilla sugar
- 400 g of flour
- 2 spoons of cocoa
- 1 teaspoon of baking powder
- 1 spoons of sour cream
For the bright part:
- 5 egg whites
- 200 g of powdered sugar
- 1 spoons of alcoholic vinegar
- 180 g of coconut
- 2 tablespoons flour
For the yellow part:
- 5 egg yolks
- 180 g of powdered sugar
- 1 bag of vanilla sugar
- Make the dough for dark crusts. Place cubed butter or margarine in a bowl, add flour and knead with your hands until the butter absorbs the flour, add 1 egg, 150 g of sugar, 1 vanilla sugar, cocoa, sour cream and baking powder. Knead everything well by hand to get a ball of dough, which we put in the refrigerator to stand for 1 hour.
- Divide the remaining dough into 2 parts.
- Roll out both parts on 20x30 cm baking paper.
- The white part of the cake. Beat 5 egg whites, add 200 g of powdered sugar, 1 tablespoon of vinegar and finally add 180 g of coconut and 2 tablespoons of flour. Mix the coconut and flour with the egg whites with a food processor, not with a mixer.
- Prick one half of the dough rolled out on paper with a fork and put it in a 20x30 cm pan, spread the light egg white mass over the crust. Place the second rolled crust on the paper, pricked, over the egg whites. Carefully invert onto the egg white, so that the paper is on top, and carefully peel it off.
- Bake at 170 degrees for 25 minutes.
- During this time, make the yellow part of the cake.
- Beat 5 egg yolks with 180 g of powdered sugar and 1 vanilla sugar.
- When the cake is baked, coat it with the beaten egg yolk mixture, return it to the switched-off warm oven and dry it for 5 minutes, then remove the cake. Cool well and cut into cubes.
