Merendine Mooncake ...
Desserts from Italy - Abruzzo
translated by Italian with
Sweet breakfast or snack, soft and delicious that pleases young and old.
Put the coconut with milk in a cup and let stand for about ten minutes until the mixture is consistent with the one in the picture.
Now beat the eggs with the sugar until you get a frothy mixture. Once obtained add the vanilla, yogurt, coconut previously hydrated in milk and the peel of a lemon.
Now add 150g of flour, the sachet of yeast (previously sifted) and finally the potato starch. Now you have to separate the dough into two different bowls. The mixture will still be a bit 'liquid but no problem!
Pour 1/3 of the mixture into a smaller bowl to add the sifted cocoa. This mixture will be used to prepare the heart inside the plumcake. Spread the mixture on a baking sheet lined with parchment paper and bake in static oven at 180 degrees for 15 minutes.
While the cocoa part is cooking, add the missing ingredients to the white part, ie the tablespoon of flour and the two tablespoons of lemon juice.
Once cooked and cooled the cocoa part get some hearts with a pastry rings.
At this point the creative part was coming! Spread 1/3 of the white mixture in a buttered and floured plumcake pan. Then insert the hearts one attached to the other in order to have the cocoa part inside all the slices.
There are two ways to place the hearts: the most stable, with the tip upwards and the most spectacular with the tip downwards. I placed them with the point downward so as to have them straight once cut the doloce.
To do this I made sure I had a very compact row of hearts and placed them in the pan, helping me with toothpicks that held the row on the sides.
Once this operation is done, cover the hearts with the rest of the mixture and bake in a static oven at 180 degrees for 45 minutes.
Once cold and out of the mold, sprinkle with icing sugar and lemon zest. Have a good meal!