Crispy coconut cakes

Name: Crispy coconut cakes
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 125 g Low-fat curd; 6 TABLESPOONS Milk; 4 TABLESPOONS Oil; 24 g + 24 g fructose; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 240 g + 80 g dark wheat flour (type 1050); 1 coated Tsp Baking Powder; 100 g Coconut flake; 50 g Butter or margarine; 1 Egg yolk (size M); 8 tsp (50 g) Apricot Jam

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

125 g Low-fat curd
6 TABLESPOONS Milk
4 TABLESPOONS Oil
24 g + 24 g fructose
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
240 g + 80 g dark wheat flour (type 1050)
1 coated Tsp Baking Powder
100 g Coconut flake
50 g Butter or margarine
1 Egg yolk (size M)
8 tsp (50 g) Apricot Jam

Directions

1
Mix quark, milk, oil, 24 g fructose, 1 pinch of salt and lemon peel. Mix 240 g flour and baking powder, knead in. For the crumbles, mix 80 g flour, grated coconut, fat in pieces, 24 g fructose and egg yolk with the dough hooks of the hand mixer to form crumbles. Divide the quark and oil dough into 8 portions and roll out round flat cakes (approx. 8 cm Ø). Spread each portion with 1 teaspoon of jam and distribute the crumbles evenly. Bake the cakes in a preheated oven (electric: 200 °C/ gas: level 3) for 18-20 minutes. Let them cool down
2
, 2 1/2 BE (of which 7 g fructose)