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Prepare the top first: separate the egg whites from the egg whites and mix the egg whites with a pinch of salt until they harden. Then gradually add the sugar and mix until you abstain from a meringue. Add the lemon juice.
Mix the yolks with a whisk and gradually add the oil, like mayonnaise. Then add the milk, mix lightly and pour the yolks over the egg whites. Add the grated lemon peel and vanilla.
Mix the baking powder with the flour and gradually put it over the composition, mixing it with a spatula, from the bottom up.
Wallpaper the baking tray with baking paper and turn the composition upside down.
Bake the top at 180 degrees for 15 minutes, until it passes the toothpick test and browns slightly.
Let the countertop cool and prepare the icing.
Put the butter in a saucepan and let it melt. Then add the sugar and cocoa, mix with a whisk and simmer until the sugar melts and the composition thickens a little.
Remove from the heat and add water and rum essence. Mix with a fork until you get a fine, creamy and thinner glaze.
Cut the cake into cubes and then dip them in the icing, let them drain a little and roll them in coconut.
You can also roll the cake in finely chopped walnut kernels, if you don't like coconut.