Cold Chocolate Cake
24 recipes
Trancini coconut without butter and flour
ingredients
servings
9
Full fat milk
210 grams
Semolina
150 grams
Coconut
65 grams
White sugar
100 grams
Eggs
2 unit
Dry yeast for dessert
1 unit
White sugar
280 grams
Water
160 grams
Chopped hazelnuts
60 grams
Desserts from Italy - Lazio
Trancini coconut without butter and flour
Trancini coconut without butter and flour
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty trancini coconut, without butter and flour ricperti of hazelnuts
preparation
step 1
Pour all the ingredients for the cake in the bowl of a food processor and mix them with the special spatula until mixture is smooth and creamy
step 2
Pour the mixture into a rectangular mold (I used a mold 30/20), buttered and floured or wanting you can cover it with greaseproof paper.
step 3
Bake in preheated 175 ° oven for 30 minutes (cooking is indicative because each oven cooks differently). Meanwhile, pour into a saucepan the sugar with the water and let go over moderate heat,
step 4
stirring until the sugar is dissolved and will have reached the consistency of a syrup. Once the cake is ready let it cool.
step 5
Pour the hot syrup over then and decorated with chopped hazelnuts or if you prefer with almonds, walnuts or pistachios. Cut into small rectangles, transferred onto a platter and serve.
