It is a dessert that conquers from the first bite and will delight both you and your guests during the holidays. It is prepared easily and quickly, without the need to turn on the oven, and the taste is magical!
Ingredients:
- Milk (1 liter)
- Sugar 1 cup (150 g)
- Flour 1 cup (110 g)
- puter (60 g)
- Vanilla sugar (1 teaspoon)
- Shredded coconut (1-2 cups)
Cherry sauce:
- Cherry juice or any other juice (500 ml)
- corn starch (1 spoon)
- Flour (2 tablespoons)
- Sugar 1/2 cup (75 g)
Preparation:
Cover the bottom of the pan evenly with coconut. Pour milk, sugar and flour into a deep container and mix everything well. Place on medium heat and stir until thickened.
When it thickens, add butter and vanilla sugar, then mix them well with the mixture (still on medium heat). When it thickens enough, pour the hot mixture evenly over the coconut at the bottom of the tray and put it in the fridge to cool.
During this time, put the frozen cherries in a saucepan and put them on low to medium heat so that they melt. Stir until they begin to boil in the juice they release. Drain them well and return the same juice to the pot. Add cornstarch, flour and sugar to it, stir, then put on medium heat and stir until it thickens. When the juice thickens like a thinner jam, sprinkle it evenly over the cooled mixture in the pan. Let it cool for about 2 hours in the refrigerator.
When the cake has cooled, cut it into 12 equal parts in the shape of a rectangle, then roll each of them with your hands to look like real small rolls, so that the part with coconut remains on the outside, and the part with “jam” on the inside.
(glossy)
BONUS CONTENT
We present to you a treasure trove of data which speak not only about the composition of the dish, but also about a way of life when there was time to prepare a long meal and when the whole family sat at the table. Take a step towards preserving the local culinary tradition from oblivion and order this really valuable book at the link: Traditional recipes of Serbian cuisine.
Turkish cuisine has left an indelible mark to the cuisine of the Balkan peoples. In this book you will find centuries-old recipes that have been carefully selected to raise your kitchen to an enviable level. Order on this link and start the path of eternal flavors that everyone loves: TURKISH CUISINE with centuries-old recipes.
This book is not just an ordinary cookbook, but also an incredible story about Italy, its history, customs and culture. Find out the greatest achievements of Italian culinary art on a unique trip through the Apennine peninsula in the company of Barila Academy chefs. Order at the link: Italian cuisine: recipes signed by the old masters.
JEREMY PANG, founded the wok school in 2009, the only Asian school in central London. He soon acquired the unique gift of imparting his knowledge to the students in an accessible and interesting way recognition of authority in the world of Chinese cuisine. They say this book is a masterpieceorder it today: Chinese cuisine – original Chinese recipes.
Follow us through the iOS and Android application
Source: www.novosti.rs
