Ingredients
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6 eggs
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250 gr sugar
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200 gr wheat flour
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100 gr grated coconut and 100 gr of almond flour
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Fabiola cake
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1/2 envelope yeast type (royal)
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—— For the syrup
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300 gr sugar
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200 ml Water
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100 ml liquor cognac, mistela, muscatel, etc.
Steps
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Preheat the oven to 200 degrees.
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Join the coconut and almonds.
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Add the flour with the yeast.
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Grease the roscón mold.
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Beat the eggs, once beaten, add the sugar little by little, until the eggs are white.
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Add the flour little by little.
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Add the coconut and almond mixture little by little, so that the eggs do not fall.
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Put the mixture in the mold. Lower the oven temperature to 180 degrees. Duration 30 minutes approx.
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While the cake is being made, the syrup is prepared. Put all the ingredients on the fire until the sugar dissolves.
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Once the cake is ready, it is removed from the oven but does not turn off, soak the cake with the syrup.
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Turn off the oven and insert the cake again for 10 minutes. Take out and sprinkle with coconut.
