Coconut pie with jam and meringue

Category: Bakery products
Coconut pie with jam and meringue

Ingredients

Dough:
wheat flour c. from. 100 g
sugar 70 g
butter 100 g
coconut flakes 50 g
yolks 65 g (3 pcs)
Meringue:
proteins 110 g (3 pcs)
sugar 75 g
coconut flakes 50 g
Filling:
jam 250 g

Cooking method

  • Coconut pie with jam and meringueSeparate the whites from the yolks.
  • Coconut pie with jam and meringueCombine sugar, coconut and flour. Add chilled butter pieces. Chop into crumbs.
  • Coconut pie with jam and meringueAdd yolks. Knead the dough quickly.
  • Coconut pie with jam and meringueCover the mold (18x24 cm) with baking paper so that there are free edges.
  • Put out the dough, tamp on the bottom of the mold.
  • Coconut pie with jam and meringueGrease the dough with jam (I had blackcurrant).
  • Coconut pie with jam and meringueBeat the whites into a stable foam. Add sugar. Whisk until glossy, stable peaks.
  • Coconut pie with jam and meringueAdd coconut flakes. Stir, being careful not to precipitate the protein mass.
  • Coconut pie with jam and meringuePlace the egg whites over the jam.
  • Coconut pie with jam and meringueBake the cake in an oven preheated to 180C degrees, 25-30 minutes until golden brown.
  • Leave the finished cake in the form until it cools completely.
  • Remove from the mold by pulling on the free edges of the baking paper.
  • Cut into squares and serve.
  • Coconut pie with jam and meringue
  • Enjoy your tea!

Note

Recipe from LJ Inna (lisa-alis), with changes.

Yuliya K
Manechkalooks amazing !! I love baked goods with coconut flakes! Thanks for the recipe!
Ava11
Manechkawhat beautiful pies !!! I love the coconut in baked goods! Great!
ANGELINA BLACKmore
Wow-oh-oh-oh ..... this is a painting ... oil ... Class !!! Man, super!!! Thank you. I will do it.
Admin

Oh, Man... will make you eat pastries, I'll save you no look at the photo
While I'm holding on - for how long?
kirch
Manya, what a great pie. I will definitely bake
ANGELINA BLACKmore
Quote: Admin
While I'm holding on - for how long?
Tan, I'll bake mine, but I myself, no, no ... New Year is coming soon ... you need to look))))
Trishka
Mnyamka, very handsome!
kristina1
Sonadora, Manya, WOW! to bookmarks.
Admin
Quote: ANGELINA BLACKmore
Tanya, I'll bake mine, but I don't ...

Natasha, I am completely calm about baking, I have calmed down for a long time
Well how Manka will expose his photos, not even the recipes themselves (you can not read them and so clearly), but only photos, well, everything ... khan to my eyes, I WANT !! She knows how to seduce the morally resistant to baking
celfh
Manya, Manyunya, this is some kind of miracle
Trishka
Quote: Admin
She knows how to seduce the morally resistant to baking
PPKS
Sonadora
Yulia, Alla, Natasha, Ksyusha, kristina1, Tatyana, Tatyana, thanks, girls, for stopping by and for the praises. Help yourself. Hope you find this simple Doorstep recipe useful.
Olga VB
Quote: Sonadora
Hope you find this simple Doorstep recipe useful.
Will definitely come in handy! Not a recipe, but a picture!
Olga VB
By the way, it's already getting cold
Questions along the way:
I have a soft meringue so far. I don't know if it will harden when it cools, but I think it will remain so soft. It is right?
Still very much nagged with the paragraph "Put out the dough, tamp on the bottom of the mold".
It's sticky, how to ram it - it's not clear - sticks to everything, reaches for everything
I had to scatter it along the bottom of the mold and smooth it with a spatula dipped in cold water. Perhaps this was the most difficult part of the recipe.
Let it stand until morning, then I will cut it and report on the appearance and taste.


I am reporting.
It turned out nice and tasty. Coconut sounds unobtrusive, although there is a lot of it.
The meringue is soft, tender. The whole cake is quite tender.
Maybe a little sweeter than we love, but not critical. Blackcurrant jam gives a pleasant sourness.
It turns out there is not a lot of such a pie according to this recipe - I cut it into 16 pieces, literally for 5 bites each. All together - one time to drink tea in a small company, so it makes sense to do a double portion at once.
Manyunya, thanks again for the delicious recipe! I will repeat it twice.
celfh
Quote: Olga VB
I had to scatter it along the bottom of the mold and smooth it with a spatula
In such cases, I usually use my wet palm to ram the
Sonadora
Olga, thanks for trying.
Can I answer all points without quotes?
I can't say the dough was sticky. Did you add cold or melted butter?
I tamped it first with wet hands, and then with a spoon, so the cake was more even in thickness.
The meringue remains soft, this is not a meringue that "dries" in the oven for a long time.

Chadeyka even has a meringue roll. I want to do it, but my hands can't reach it.


About sweetness. The recipe contained only 100 grams of jam. It was enough for me only to stain the spoon half a pie, in a thin layer. Therefore, I increased its number.
If you bake a double portion, you can safely store the pie later in the refrigerator, in a closed container. Mine just finished the last bite today.

For the weekend I baked a small Honey cake. I will show you later.



Tanya,
Olga VB
Quote: Sonadora
Did you add cold or melted butter?
Cold from the freezer - grated on a grater. But it melted, of course, while I was kneading. Do you hint that it is useful to freeze the dough before molding?
The jam didn’t add much sweetness to me, it’s sour for me. But next time I'll make less sugar in the dough.
Quote: Sonadora
If you bake a double portion, you can safely store the pie later in the refrigerator, in a closed container.
Ha! Do you think we're going to be terrified of a double portion? We will destroy everything at once! We won't give the refrigerator a crumb for nothing!
Sonadora
Quote: Olga VB
Do you hint that it is useful to freeze the dough before molding?
No. I am trying to understand why there was a problem with tamping the dough in the form.

Quote: Olga VB
We will destroy everything at once!
Sweet tooth!

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