Ingredients
Dough:
- 150 gram Flour wheat / Flour
- 160 gram Semolina
- 5 pieces Chicken eggs
- 250 gram Butter
- 1 tablespoon Orange zest
- 200 gram Sugar
- 1 teaspoon Vanilla sugar
- 1 teaspoon Baking powder
- 90 gram Coconut shavings
- Sprinkles sweet shop to taste
Sauce:
- 1 glass Orange juice
- 1 teaspoon Lemon zest
- 6 tablespoons Sugar
- Cinnamon to taste
- Gelatin to taste
Instructions
- Add semolina to the flour.
- Measure them coconut chips.
- Add baking powder and vanilla sugar, as well as powdered sugar.
- Separate the eggs, beat lightly and pour into the dry ingredients.
- Melt the butter and pour it into the dough warm.
- Remove the zest from the orange. I did not remove the zest from the main composition.
- And add too.
- The dough is ready.
- We used a glass mold (the diameter of the bottom is 12 cm, the top is 17 cm), covered with parchment, greased with vegetable oil. Bake for 20-25 minutes at 180 *.
- While the pie is baking, prepare the sauce. Squeeze the juice out of the oranges.
- Remove the zest from half a lemon.
- Add sugar to taste.
- Put on the fire and boil, stirring.
- You can reduce it, use gelatin. This was not in the original.
- Enter according to the instructions.
- Stir until completely dissolved.
- Do not remove the finished cupcake from the mold.
- Prick with a skewer or toothpick.
- Soak the thickened sauce over the entire surface of the pie.
- I did it gradually, by spoonful.
- After impregnation, decorate with decor. Serve with coffee or tea.