Summary

Ingredients

• 300 grams flour
• 1 teaspoon Baking powder
• 100 g suar
• 1 point vanilla sugar
• 2 egg (s)
• 125 g butter, chilled

For covering:

• 5 tablespoon jam (orange jam)
• 200 g butter or mararine
• 200 g suar
• 1 point vanilla sugar
• 5 tablespoon water
• 200 g desiccated coconut
• 200 g hazelnuts, round
• Couverture

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Instructions

1. Prepare shortcrust pastry and refrigerate for 1 hour. Melt the butter, add sugar, vanilla sugar and water and bring everything to a boil. Stir grated coconut and nuts into the mixture and allow to cool.
2. Roll out the dough on a greased baking sheet, prick several times with a fork and spread the orange jam on top. Spread the coconut mixture over it.
3. Bake in a preheated oven at 200 ° C for about 30 minutes.
4. Let the cake cool down a bit, then cut into triangles and dip the corners of the cooled in couverture and let dry.