1/3 cup of coconut powder (or processed dried coconut)
1 teaspoon sugar
1 teaspoon salt
1/3 cup of cold diced
1 mould of 26 cm. diameter
1 1/2 cup sugar
1 cup of cream and 6 more spoonfuls
3 tablespoons of corn flour
4 teaspoons of orange jam or chopped lime
3 tablespoons lemon juice
3 tablespoons of orange juice
1 pinch of nutmeg
1/2 melted butter cup
4 tablespoons powdered sugar
1 teaspoon ginger powder
Mix the plain flour with the coconut flour, sugar and salt. Add butter and water, always putting it all together with your hands, attach the bun and take it to the fridge 25 minutes.
Roll out the dough on a cold table with floured stick, until you have a circle of 28 cm. Place the dough in the pan, cover it with butter paper and place some beans to weigh the dough. Cook in preheated oven, moderate 15 minutes. Remove and set aside.
For the filling
mix the eggs with the sugar in a saucepan, spoonfuls of cream, cornmeal, the candied orange, juices, nutmeg and melted butter, cook over low heat, always stirring,5 minutes.
Remove from heat and let cool. Discard butter paper and beans. Pour the polenta filling into the cake, sprinkle with 2 tablespoons of impalpable sugar and cook in a soft oven 40 minutes.
Beat the remaining cream to point chantilly, with unpayable sugar and ginger powder. Remove from the oven, leave to cool and serve with cream flakes.
Recipes easy to https://recetasdecocinafaciles.NET /