Gluten-free coconut mini escapes
Incredibly good mini coconut cookies with salak filling and powdered milk.
Ingredients
Add to cart
Print recipe
Share on Facebook
Cocoa sponge cakes
- 100 g Cake mix Liana
- 30 g Pudding dark chocolate Liana
- 60 g of sugar
- 50 g of butter
- spoon Dark cocoa Liana
- an egg
Substance for escapes
- 1 bag Vanillin sugar Liana
- ½ can of salko
- 200 g of coconut
- 25 ml of milk
- 70 g of powdered milk
- 80 g powdered sugar
Filling
- 2 spoons of salko
- 100 - 150 ml of egg liqueur
- powdered milk for thickening
- Cake mix Liana for sprinkling
- First, we will prepare the cocoa sponge cakes. Mix all the ingredients and make a whole dough. Let it rest in the refrigerator for at least an hour.
- We will prepare the mass for the hides by mixing the raw materials. Wrap in foil and put in the fridge for at least an hour. After the time has passed, take out the mass and let it settle at room temperature.
- Place the prepared dough for cocoa sponge cakes on a dusted work surface and divide it into 2 parts. Roll out sheets 3 mm thick. We cut out the wheels the size of the hole. Place on a tray lined with baking paper and bake in a preheated oven at 180°C for about 6 minutes.
- In a bowl, mix the egg liqueur, salt and sprinkle about 2 tablespoons of powdered milk (to create a thick cream).
- We tear off the dough and press it into the mold, make a hole with a stick / Chinese mallet, fill and press the cocoa sponge. We will choose from the mold. We continue with this procedure.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
Cocoa sponge cakes
- 100 g Cake mix Liana
- 30 g Pudding dark chocolate Liana
- 60 g of sugar
- 50 g of butter
- spoon Dark cocoa Liana
- an egg
Substance for escapes
- 1 bag Vanillin sugar Liana
- ½ can of salko
- 200 g of coconut
- 25 ml of milk
- 70 g of powdered milk
- 80 g powdered sugar
Filling
- 2 spoons of salko
- 100 - 150 ml of egg liqueur
- powdered milk for thickening
- Cake mix Liana for sprinkling
Products to recipe
