Moroccan slice is a stylish option for parties and this type of sweets has become very trendy these days.
Make your holiday stylish and different with the art of baking
Ingredients for the crust:
Butter 75 grams
Powdered sugar 60 grams
200 grams of flour
1 egg
Brewed saffron 1/2 teaspoon
Baking powder 1/2 teaspoon
Cardamom powder 1/2 teaspoon
1/2 teaspoon vanilla
First, beat the egg, vanilla, cardamom, and saffron a little and add the butter that has reached room temperature and stir a little until the texture of the butter opens. Add powdered sugar and mix, and finally add flour and baking powder little by little until the dough gathers and does not stick to your hands. A soft dough should be obtained
Spread the dough inside the 20 x 20 mold that we previously greased with butter and smooth it with a rolling pin so that it spreads evenly inside the mold and smooth the edges of the mold with a palette. Cover the surface of the dough with a fork and bake the mold in a preheated oven at 180 degrees gas and 160 degrees electric for 10 minutes.
Then take it out of the oven, if it is puffy, smooth it with a rolling pin, put a thin layer of the middle ingredients on the crust, smooth it with a spatula, and spread the coconut dough evenly with a rolling pin, and line the work surface to the desired size, and half an almond on each Cut it and place the mold again in the preheated oven with a temperature of 175 degrees gas or 160 degrees electric for 30 minutes.
After cooking, let it cool down and put the cellophane in the freezer for 2 hours to rest, then make a deep cut on the cutting lines and pour hot bar syrup over it until it is absorbed. After it cools down, put it in the fridge for one night or in the freezer for 1 hour and finally separate the slices
Intermediate materials:
Milk cremefil 2 soup spoons
Brillo jelly 1 tablespoon
Mix together and spread on the surface of the crust with a spatula
Coconut paste:
2 eggs
120 grams of powdered sugar
65 grams of flour
Vanilla 1/2 teaspoon
Fatty and ground coconut powder 250 grams
We mix eggs, vanilla, powdered sugar a little, add flour and finally add coconut powder and mix until it becomes a dough. Finally, we spread it on the middle ingredients.
tip :
All ingredients should be at room temperature
Be sure to sift the dry ingredients
⭐ The coconut powder must be oily and must be ground
I used about 150 grams of syrup
The shelf life of sweets in a closed container is 1 week in the refrigerator and up to two months in the freezer
⭐ I made 3 x 3 slices
✅ The method of preparation of bar syrup is fully written in Beheshti Sweets
🛑 The oven temperature for all cakes and pastries depends on your oven
Simple roll very tasty and soft texture
• آموزش رولت ساده بسیار ...
Very delicious and different slice of heaven
• اسلایس بهشتی بسیار خوش...
Very delicious strawberry cheesecake
• کیک پنیری توت فرنگی🍓 ب...
Three milk cakes or tres leches with great taste
• کیک ترس لچس با بافتی ا...
Traditional toothpick candy is a delicious nostalgic candy
• شیرینی آب دندان گردویی...
Subscribe link
youtube.com/@khoshmazehayekha...
baking
cookie
Sliced ​​sweets
Cakes and cupcakes
slice