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Sárga mignon tavalita cake

Sárga mignon tavalita cake

Beat the eggs with the sugar until you get a white dough. Mix the butter well with the honey and incorporate it into the eggs. The flour is mixed with baking powder and salt, and slowly incorporated into the dough.

We need to get a thicker dough. (depending on the flour, you may need a smaller or larger amount of flour, the idea is to get a thicker dough than pandispan).

Wallpaper a larger and taller tray with baking paper, pour the dough into the tray and leave for 30-40 minutes in the preheated oven, over medium heat (until browned on top, test with a toothpick). Leave the top to cool, then cut it into equal cubes, as you like, smaller or larger, depending on how many pieces you need. Meanwhile, make a more liquid icing, melt the butter, sugar and add the milk and finally the cocoa. Let it boil for 2 min.

We glaze each cube separately, then roll them in coconut. If the icing cools, heat it a little more.

Video: Prajitura tavalita cu nuca macinata si nuca de cocos imbibata in sos de ciocolata (November 2021).