Spread with butter or margarine a detachable mould bottom of 26 cm in diameter. Heat oven to 180 degrees. Whisk the egg yolks with water. half of the sugar and lemon zest until a foamy mixture. Beat the egg whites, Add the rest of the sugar and add them below up to the mix of egg yolks.
Sift the flour with the starch and cam- hard and mix with the dough. Pour batter into the mold. smooth the surface and Cook 25- 30 minutes to half-height. Overturn the cake on a wire rack so that it cools. Save it for 24 hours if possible and only then split it into three layers. Boring coconuts at the points where the shell is visibly slimmer and former- bring the milk containing. Open them with a saw, remove meat and keep it covered.
Boil 2 tablespoons of coconut milk with 3 tablespoons sugar until the sugar becomes transparent. Add the rum and let cool. Mix 3 tablespoons of milk powders for pudding and yolks. Bring to a boil the remaining milk with half the sugar.
Beat the egg whites with the remaining sugar snow. Add to the milk powders for pudding mixed, to boil a few times while re- move and incorporate below above whites to snow.
Let cool a little this vanilla cream and spread a thick layer on the bottom of the cake. Place the second layer of cake on top, soak it with the mixture of coconut milk and sugar, spread with a layer of vanilla cream and place over the top of the cake.
Soak this also with the mixture of coconut milk and sugar and spread over the rest of the vanilla cream. Grate the pieces very thin coconut evenly over the cake, so this is covered by all pair- teas with a thick layer of zest. Divide the cake in 16 portions and garnish each one with a cherry.
Coconuts and ron moreno are typical products of the West Indian island of Martinique. From there comes this specialty cake.
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Recipes easy to https://recetasdecocinafaciles.NET /