Wednesday, March 16, 2011

Mini Coconut Gugelhopf

Here comes a new appointment with our Tea time but this time nothing but a good cup of tea flavored with cinnamon milk that acts as an accompaniment to these delicious mini coconut Gugelhopf a review of classic and elaborate Gugelhopf cake, sweet Christmas tradition German, Austrian and Alsatian. These pastries were tempting us and the icing was a charm! Mini Gugelhopf coconut butter 150 g sugar 3 eggs 100 flour 120 d 00 (Molino Rossetto) 30 g coconut flour (Mondospezie) lemon peel 2 teaspoons baking powder 1 / 2 teaspoon salt 1 / 2 teaspoon baking soda In addition, candied cherries Beat with the whisk butter with sugar and vanilla, add eggs and mount again.

Remove the whisk and add with the help of a spatula, gradually, the flour, lemon peel and baking soda and salt. Fill the molds 3 / 4 full with the help of a spoon and bake at 180 degrees for 25 minutes.

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