Klapertart

Dough I

• 750 ml milk
• 200g Amanprana Gula Java coconut blossom sugar
• 50 g flour
• 50 g cornstarch
• ½ tsp salt
• 5 eggs yolks
• 300 g young coconut meat, scrap (large)
• 50 g raisin
• 50 g almond, chopped
• 3 tbsp rum
• 1 tbsp vanilla powder
• 1 tbsp cinnamon powder

Dough II (top layer)

• 3 eggs whites
• 50g sugar
• 1 tbsp flour

Topping

• 50 g raisin
• 50g almond. Chopped
• 1/8 tsp ground cinnamon

Preparation of klapertart

Step 1

1. In a small container, mix a portion of the milk (around 200 cc) with flour and cornstarch. Set aside.
2. Heat the rest of the milk with sugar. Keep stirring.
3. Slowly pour the mixture of milk and flour, stirring continuously. Bring to boil and then turn the heat off.
4. Fold in butter to the mixture, then add the walnuts, raisins, vanilla, cinnamon and rum.
5. Fold in the whipped egg yolks. Add the coconut meat.
6. Pour the mixture into a cake pan.
7. Bake at 160° C for about 10 minutes in a preheated oven.

Step 2 Whisk all ingredients until they are stiff dough II and whipped. Remove the cake from the oven and pour the mixture over the dough. Step 3 Finally, place all topping ingredients over the last layer of dough and bake 30 minutes in the oven at 160°C until golden brown.