Soft Cookie

Strawberry Magnolia

Tartlet With Cream

Tiramisu Recipe

Cyprus Dessert

Dessert 11 November, 15:26'de eklendi

Ingredients

For the cake;

3 eggs,

1/2 measure of granulated sugar,

1/2 measure of vegetable oil,

1 measure of breadcrumbs,

1 measure of ground walnut,

10 grams preparing powder (1 bundle),

1 measure of dried up coconut chips.

For the custard;

1 liter drain,

1 measure of starch,

1/2 measure of granulated sugar,

1 bundle vanilla (5 grams),

1 bundle whipped cream (75 grams).

For the syrup;

some water,

1,5 measure of granulated sugar,

1 bundle vanilla (5 grams).

Cyprus Dessert Recipe

For the syrup, consolidate the granulated sugar and water in an overwhelming pan over the medium warmth and convey it to bubble.

When it bubbles, diminish the warmth and stew it for 15 minutes.

And afterward kill the warmth and include vanilla and put the syrup aside to cool.

For the cake, blend the eggs and granulated sugar in a profound bowl by blender.

Include the vegetable oil, breadcrumbs, ground walnut, dried up coconut chips and heating powder and blend.

Empty the blend into the lubed square shape preparing pyrex and spread.

Prepare it into the preheated stove to 160°C for 30 minutes.

Expel the cake from the stove and pour the cool syrup onto the hot cake.

Put the cake aside to cool.

For the custard; mix the drain, granulated sugar, starch and vanilla in a pot.

Cook until the point that it thickens by mixing always.

Evacuate the pot and given it a chance to get warm. At that point include the whipped cream and blend for 15 minutes.

Pour the custard on to the cool cake retained the syrup and spread it.

At long last, sprinkle parched coconut drops on its highest point and placed it into the refrigerator for 2 or 3 hours.

After it gets cool at that point cut it and serve.

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