2 uova
125 g burro (cremoso)
50 g cocco disidratato
250 g zucchero
180 g farina autolievitante / o farina 00 + 1/2 bustina lievito per dolci
scorza di un'arancia grattugiata
60 ml o di più succo di arancia
1/2 cucchiaino scorza di arancia grattugiata
90 g cocco disidratato
Ingrediente:
2 oua
125 g unt (cremos)
50 g cocos ras
250 g zahar
180 g faina cu agent de crestere /sau faina + 1/2 plic praf de copt
coaja rasa de la o portocala
100 ml lapte
150 ml apa minerala
glazura de cocos:
60 ml sau mai mult suc de portocala
1/2 lingurita coaja rasa de portocala
90 g cocos ras
140 gr zahar pudra
tava mea era cea clasica de tort care se deschide (24 cm)
cuptorul a fost incalzit din timp la 180 °C
- am separat galbenusele, am adaugat untul si zaharul si am mixat pina au devenit o crema spumoasa
- am adaugat coaja rasa, apa si laptele, faina , praful de copt si cocosul si am mai mixat putin
- am batut spuma albusele si le-am adaugat amestecind de sus in jos
- am varsat totul in tava cu hirtie de copt si am copt in cuptorul deja cald la 180 °C pt cca 60 minute, am acut roba cu scobitoarea care tb sa iasa curata dar nu tb sa iasa uscata caci prajitura e mai umeda chiar destul de umeda pina se raceste
- am lasat 10 minute sa sa raceasca inainte de a o scoate din forma si din hirtie, eu am intors-o cu fundul in sus ca sa imi fie mai usor sa desprind hirtia
- cind prajitura a ajuns la temperatura camerei ungem glazura pe deasupra, glasura pe care o pregatim cit timp prajitura se raceste
Ingredients:
2 eggs
125 g butter (soft)
50 g desiccated coconut
250 g sugar
180 g self-rising flour / or 00 flour + 1/2 packet baking powder
grated zest of one orange
100 ml milk
150 ml sparkling water
Coconut glaze:
60 ml or more orange juice
1/2 teaspoon grated orange zest
90 g desiccated coconut
140 g powdered sugar
24 cm springform pan
oven preheated to 180 °C
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I separated the yolks, added butter and sugar, and mixed everything until creamy.
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I grated the orange zest and added it to the cream together with the coconut, sparkling water, milk, flour, and baking powder, then blended a bit more.
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I whipped the egg whites to stiff peaks and added them to the batter, mixing gently from bottom to top.
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I poured everything into the pan lined with baking paper and baked at 180 °C in the preheated oven for about 60 minutes. I did the toothpick test: it should come out clean, even though the cake shouldn’t be completely dry because it’s meant to be slightly soft and moist.
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I let it rest for 10 minutes before removing it from the pan. I flipped the cake onto a serving plate and removed the baking paper.
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When the cake reached room temperature, I brushed on the glaze I had prepared in the meantime.
