Summary

Ingredients

• 400 g flour
• 100 g suar
• 250 g butter
• 10 g bakin powder
• 2 egg (s)
• 0.5 ½ lemon (s), grated zest

For the filling:

• 130 g suar
• 200 g almond (s), round
• 100 g desiccated coconut
• 3 tablespoon rum
• 250 ml cream

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Instructions

1. Knead a shortcrust pastry from the above ingredients (add 2-3 tablespoons of flour if necessary).
2. Preheat the oven, grease the 26 cake tin, cut the dough into thirds. Press part of it onto the cake pan base. Shape the 2nd piece of dough into rolls and press up one edge with it, then spread the filling on and smooth it out with a wet spoon.
3. Now roll out the last piece of dough and pour over the filling, press down.
4. Mix all ingredients together for the filling.
5. Bake at 175 ° C hot air for approx. 40 - 45 min