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