This vanilla-coconut cake consists of a cake layer, which is made with egg whites, flour and coconut, and a vanilla custard enriched with coconut, butter and whipped cream. The baking time of the cake is about 12-14 minutes depending on the oven, but keep an eye on it in order to prevent it from browning. Pouring hot milk over the cake makes it soft and tender, so don’t miss out that step.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
0 Comments