August on the nose - ripe watermelons-beetles :-)
|Cooking time 120 minutes||Number of servings 10|
Prepare the shortbread dough. Grind 200 g of butter with 1.5 stack. of sugar, add 200 g sour cream, 2 eggs, soda, slaked vinegar. You can add as much flour to knead a soft dough as for dumplings (at least 6 cups). Roll the dough into a ball and put in the fridge for an hour.
Roll into small balls the size of a bean. (Better for this case to sit comfortably in front of the TV - watch your favorite movie, and hands do :-)
Bake balls in the oven until light brown (I got 5 full trays).
Prepare the custard. In the original description was: mix 1,5 stack. sugar, 6 tbsp flour, 5 tbsp cocoa, 1 liter milk, add in small portions into the boiling milk. Cook until thick, but at the first sign of boiling remove. But I cooked the custard easier: took 1.5 briquette custard, dissolved in 1 liter of milk and brought to boil.
In warm cream add the balls and stir. Spread the mixture on the tray in the form of slices of watermelon. Leave for an hour or two to get wet and then remove overnight in the refrigerator.
The next day to get the cake out of the fridge. Prepare the butter cream for smearing the surface: blend 100 g of butter with 30 g of powdered sugar.
Grease cake with butter cream.
Sprinkle the surface with grated coconut.
Decorate the cake with berries - watermelon rind grapes, red pulp - currants.
The cake in the cut.