The pie for this recipe is wonderful. It pleases with its taste, delicate texture. Even the next day, it remains fragrant and moist, although there is no oil in the recipe. Lime paired with coconut adds a tropical touch.
It is necessary
- For the test:
- - 150 g almond flour;
- - 125 g sugar;
- - 35 g of coconut;
- - 30 g of wheat flour;
- - 4 eggs;
- - lime zest with 2 fruits;
- - vanillin, soda.
- For glaze:
- - 50 g of icing sugar;
- - 1 tbsp. spoon of lime juice.
Instructions
Step 1
Dry the almonds a little in the oven and grind them in a coffee grinder. Sift the resulting flour through a large sieve. Separate the yolks from the whites, beat the whites into a dense foam, add 25 g of sugar, beat until stable peaks with a mixer. The texture of the finished cake depends on the correct consistency of proteins. Place the bowl of egg whites in the refrigerator while you prepare all the other ingredients. Mix regular flour with almond flour, add baking powder, coconut.
Step 2
Beat the yolks with the remaining sugar until a thick white consistency, then add the grated lime zest, vanillin, beat again. Add the dry mixture to the yolks, knead to a homogeneous dough. You will get a viscous, thick dough. Add proteins in several increments to the finished mass.
Step 3
Sprinkle the cake pan with flour, lay out the dough, place in the oven preheated to 180 degrees. Cook for 30-35 minutes. Remove the finished cake from the oven, cool for 10 minutes, then transfer to the wire rack, cool completely.
Step 4
The nut pie with lime and coconut is ready, it remains to cover it with icing. Sift the icing sugar, add the lime juice, and whisk until the desired thickness is achieved, and you are done with the icing. But you can do without it - just sprinkle the cake with powdered sugar.
