1 1/2 cups of butter
1 cup of grated coconut
3 egg whites
1 pinch of salt
30 chopped almonds
4 1/2 cups of wheat flour
1 cup of sweetened cupuaçu puree
1 1/2 cups of butter
1 cup of grated coconut
3 egg whites
1 pinch of salt
30 chopped almonds
4 1/2 cups of wheat flour
1 cup of sweetened cupuaçu puree
Mix the ingredients (except for the sweetened cupuaçu puree) in a bowl, until well combined
Roll out the dough as thinly as possible to fit the bottoms of 8 round molds, each 22 cm in diameter
Firmly press the dough into the molds before baking (200°C)
Bake the various layers obtained, then place them on a plate and fill with sweetened cupuaçu puree, which should spread evenly over the dough
Stack the layers neatly one on top of another
Serves 8 people
You can also roll out the dough over the bottom of an unfilled mold without a ring.
