- Wheat flour - 150 Grams
- corn flour - 35 Grams
- of butter - 45 Grams
- water - 130 Grams (boiled)
- eggs - 4 pieces
- of coconut shavings - 270 Grams
- of powdered sugar - 375 Grams
- cocoa powder - 30 Grams
- milk - 90 milliliters
1. Preheat the oven to 180 degrees. Lubricate the baking dish with fat and lather it with parchment paper. 2. Sift the wheat and corn flour and mix. Set it aside. Mix 25g of butter and 80ml of hot water and allow the oil to melt. 3. Place the eggs in a large bowl and whip with a mixer. Whisk at the highest speed for about 4 minutes. 4. Gradually add sugar and whisk until the mixture thickens and its volume doubles (about 8 minutes). Gradually add the sifted flour and gently mix. Then add a mixture of butter and water. 5. Pour the dough into the baking dish. Bake for about 20 -25 minutes. Do not open the oven, otherwise the dough may fall. Remove the cake and leave it for 4 minutes. Carefully remove the cake from the mold and place it on a clean kitchen towel. Allow it to cool slightly. Using a kitchen knife, cut the cake into 9 equal parts. 6. Prepare the icing. Melt the butter in hot water. Add cocoa powder and stir well. Take care that no lumps remain. Add the powdered sugar and stir using a whisk. 7. Take a piece of cake, dip it on all sides in the glaze, then in coconut shavings. Serve leamington for tea.
Servings: 9