Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 100 g suar
• 100 g mararine
• 1 egg (s)
• 1 packet vanilla sugar
• 0.5 ½ pack baking powder

For covering:

• 200 g nuts or almonds, round
• 50 g coconut flakes, as desired
• 200 g suar
• 3 egg yolks
• 3 egg whites
• 3 tablespoon water, as needed

Also:

• Chocolate Icing

Print Recipe Pin Recipe

Instructions

1. Make a kneading dough from flour, sugar, margarine, egg, vanilla sugar and baking powder. I put everything for the dough in a bowl and knead with the dough hook of the mixer or with my hands until the dough is smooth.
2. Then lay out the dough smoothly in a greased springform pan or lined with baking paper, do not pull up the edge. Prick the dough several times with a fork.
3. Pre-bake the dough for 15-20 minutes at 175 degrees, 160 degrees with hot air.
4. In the meantime, prepare the topping. First beat the egg whites into egg whites with the mixer and set aside.
5. Mix the nuts or almonds with the coconut flakes, sugar and egg yolks. Fold in the egg whites. If the mixture is too dry, add a little water. It must be easy to distribute. Spread evenly on the pre-baked dough up to the edge and finish baking in 15-20 minutes until a nice browning is visible.
6. After cooling, you can coat the edge with chocolate icing.