Milk Cake Crust
200g of unsalted butter
100g of sugar
1 egg
300g of wheat flour
Filling:
2 cups of shredded coconut
1 can of condensed milk
4 eggs
whole milk to match the size of the condensed milk can
Apricot Glaze
150g of black apricots
1 1/2 cups of water
5 tablespoons of confectioner's sugar
Milk Cake Crust
200g of unsalted butter
100g of sugar
1 egg
300g of wheat flour
Filling:
2 cups of shredded coconut
1 can of condensed milk
4 eggs
whole milk to match the size of the condensed milk can
Apricot Glaze
150g of black apricots
1 1/2 cups of water
5 tablespoons of confectioner's sugar
Mix together the butter, sugar, egg, and salt
Mix very well and let the flour sit for 30 minutes in the refrigerator
Grease a mold with butter and cover it with this crust
After that, put the following filling:
Batter all the ingredients in a blender, pour into the prepared mold and bake in a hot oven for 30 minutes
While the mold is baking, prepare the apricot glaze, which will be used after the cake has cooled down
Apricot Glaze:
Cook the apricots in water
Strain, remove pits, and pass through a fine-mesh sieve
Add sugar and wine
Heat over low heat, stirring constantly, until it becomes bright and shows the bottom of the pan
Remove from heat
Beat well
Use to cover the cake
Decorate with some apricots
Serve 4-6 servings.
