Sweet coconut crumble flat cakes

Name: Sweet coconut crumble flat cakes
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 250 g Flour; 1/2 cube (21 g) Yeast; 3 TABLESPOONS Sugar; 150 ml tepid milk; 7-10 Tbsp Flour; 125 g Flour; 75 g Coconut flake; 3 TABLESPOONS Sugar; 60 g Butter; 2 Egg Yolk; 2 TABLESPOONS Whipped cream; 7-10 Tbsp grated rind of 1/4 untreated lemon; 1/2 package (100 g) Marzipan raw mass

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

250 g Flour
1/2 cube (21 g) Yeast
3 TABLESPOONS Sugar
150 ml tepid milk
7-10 Tbsp Flour
125 g Flour
75 g Coconut flake
3 TABLESPOONS Sugar
60 g Butter
2 Egg Yolk
2 TABLESPOONS Whipped cream
7-10 Tbsp grated rind of 1/4 untreated lemon
1/2 package (100 g) Marzipan raw mass

Directions

1
For the yeast dough, put flour in a bowl and press a depression in the middle. Crumble the yeast into the hollow and sprinkle a tablespoon of sugar on top. Add milk and mix with yeast, sugar and 1/3 flour to a pre-dough.
2
Cover and leave to rise in a warm place for 30 minutes. Add the remaining sugar to the bowl and knead everything with the dough hooks of the hand mixer until a shiny yeast dough is formed. Cover the dough and let it rise for another 30 minutes.
3
In the meantime, put flour, grated coconut, sugar, butter, one egg yolk and lemon peel in a bowl, knead into crumbles and cover and chill. Cut marzipan into eight slices. Knead the yeast dough again on a floured work surface and form into a thick roll.
4
Cut the roll into eight pieces and form into flat cakes (approx. 10 cm Ø) with floured hands. Whisk remaining egg yolk and cream. Spread the flat cake with it. Cut marzipan into eight slices. Cover the flat cakes with one slice of marzipan each and place them on two baking trays lined with baking paper.
5
Spread the crumbles on the flat cakes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15 to 20 minutes. Results in eight pieces.