The cake is very fragrant! Delicate shortbread base and the cream of melons, oranges and cream. Anyone interested - welcome aboard!
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For the test I rubbed the soft butter with the icing sugar (you can instead take sugar).
Added the egg, coconut, orange zest, well-stirred.
Added the flour and kneaded the dough.
The dough was immediately divided into separable form (21cm), the bottom of which was covered with parchment paper. Left the dough in the fridge for 30 min.
Juice of 1 large orange mixed with sugar and lemon juice, melon, cleaned and sliced, eggs, lightly whipped with a fork and added the cornstarch, stir to avoid lumps. Put all that together and struck a blender until smooth.
Cream with vanilla (vanilla or vanilla sugar to add at the end) heated, added to them a blend of melon, orange juice and eggs.
Cooked on low heat, stirring constantly, until thick.
The oven heated to 180 deg., baked base with a load from above for 10-15 min., poured on the cream, reduced the oven temperature to 170 deg. bake pie for another 30-40 minutes.
Here is the result of my labors :-) the Cream is a bit cracked on top, but the taste is not affected. Before cutting the cake cool completely! In the photo I cut the cake still slightly warm. After the fridge, the cream thickens even more.