/ / Recipe Cakes with nuts and coconut chips

Recipe Cakes with nuts and coconut chips

Ingredients:
  • Butter - 1 cup
  • Sugar - 2 cups
  • Eggs - 4 pieces
  • Vanilla extract - 1 teaspoon
  • Unsweetened cocoa - 2/3 Cups
  • Flour - 1 cup
  • Salt - 1/2 teaspoonfuls
  • Baking powder - 3/4 Teaspoons
  • Pecans - 480 grams (crust)
  • Brown sugar - 2/3 Cups (crust)
  • Melted butter - 1/4 Cups (crust)
  • Vanilla extract - 1 teaspoon (crust)
  • Egg yolks - 3 pieces (pouring)
  • Sugar - 1 cup (pouring)
  • Salt - 1/4 Teaspoons (pouring)
  • Unsalted butter, room temperature - 1/2 cups (pouring)
  • Fat cream - 1 cup (filling)
  • Vanilla extract - 1 teaspoon (fill)
  • Toasted pecans - 1 1/2 Cups (pouring)
  • Sweetened coconut shaving - 2 cups (pouring)
Instructions

1. Preheat the oven to 175 degrees. Sprinkle the baking tray with oil. Place the pecans in the bowl of a food processor and grind it. Add sugar and mix, then pour in butter and vanilla. Mix to homogeneity. 2. Put the mixture on a baking sheet. Bake for 12-15 minutes until the crust is firm. 3. Make cakes. Melt the butter in a medium saucepan. As soon as melt, remove from heat and beat with sugar. Add eggs, one at a time, whisking after each addition. Stir with vanilla extract. Add the dry ingredients, mix and pour the dough into a mold, over the nut mass. Bake for 30 to 35 minutes. Allow to cool completely. 4. Mix egg yolks, sugar and salt together in a bowl. Beat with butter, then add cream and vanilla, mix. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly until the mixture begins to thicken, about 15 minutes. Pour the mixture into a bowl and allow to cool to room temperature. 5. Stir in the sliced ​​nuts and coconut chips. Pour the mixture over the pastry. 6. Cut into squares and serve.

Servings: 6-8

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