Strudel with coconut
Instructions
Mix the flour with 1 tablespoon of sugar, a pinch of salt, 1 egg and 40 g of soft butter.
Knead it vigorously, combining, if necessary, 1 tablespoon of warm water.
Wrap the dough in a damp towel and let it rest for 30 minutes.
Rolled butter cream 60 g with 40 g sugar, 20 g of dried coconut, grated lemon zest, cream and 3 egg yolks, blending them one at a time.
Then incorporate the egg whites.
Moisten a towel, flour it lightly and lie on top of the dough into a thick dough about 1/2 inch.
Spennellatela with 20 g of melted butter.
Mix the cocoa powder with the candied fruits and the rest of the sugar.
Spread the dough first with this mixture and then with the cream.
Roll the cake tightly, well sealed ends and slide it on a buttered oven.
Bake at 180 degrees for one hour.
Serve the cake warm, sprinkled with icing sugar.
Ingredients and dosing for 4 persons
- 250 g of flour
- 140 g of butter
- 3 eggs
- 160 g of sugar
- 140 G = = Coco Powder
- 100 g of fresh cream
- 50 g of mixed candied fruit
- 1 pinch of salt
- == 1 lemon (zest)
- Icing sugar