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Coconut latte macchiato

Preparation: 1 hour
Difficulty: Medium


Ingredients base
200 g Flour
80 g Sugar
1 Pinch Salt
100 g cold butter
1 Pcs. Egg
Filling ingredients
200 ml Full cream
200 ml Milk
3 Tbsp Sugar
3 Pcs. Egg yolk
0.5 Pcs. grated lemon peel
100 g Ground almonds
3 Pcs. Protein
Apple pie

Preparation of the base

  1. Mix the flour, sugar and salt in a bowl.
  2. Cut the butter into pieces, add and rub together by hand to form an even, crumbly mixture.
  3. Beat the egg, add it, mix quickly to form a dough, do not knead.
  4. Press the dough flat, cover and chill for approx. 30 mins.
  5. Roll out the dough into a round (approx. 32 cm Ø) between two sheets of baking paper.
  6. Remove the baking paper from the top, pull the dough into the tray and prick it densely with a fork.
  7. Preheat the oven to 200 degrees.

Preparation of filling

  1. Bring the cream and milk to the boil. Stir in the semolina and leave to swell on the switched-off hob for 15 minutes. Leave to cool, stirring occasionally.
  2. Separate the eggs and whisk the egg whites. Fold in the sugar, egg yolks, lemon zest and almonds.
  3. Carefully fold in the beaten egg whites.
  4. Spread the filling over the pastry base.
  5. Bake in the lower part of the preheated oven for 30-35 minutes

Let the Easter cakes cool and dust with a little powdered sugar before serving, decorate with sugar decoration.

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