https://projeto.mesaamodacigana.com.br/torta-de-pessego-na-mesa-cigana/
MATERIAL:
50 gr de coco ralado(s)
150 ml de leite de coco
10 unidade(s) de gema de ovo peneirada(s)
200 gr de açúcar
150gr de açúcar de confeiteiro
Modo de preparo:
Peneire as gemas com cuidado em uma peneira fina. (deixe fluir as gemas na peneira naturalmente sem passar colher)
Depois de peneirar as gemas junte o restante dos ingredientes e misture delicadamente.
Unte uma fôrma de anel com muita manteiga e em seguida polvilhe açúcar na fôrma.
Acrescente o líquido à fôrma e leve para assar em banho maria a 140º, até ficar dourado e o coco ralado subir à superfície.
Antes de servir cubra com açúcar de confeiteiro.
https://www.ufrgs.br/bioinfo/o-que-veio-antes-o-ovo-ou-a-galinha-ou-voce-sabe-o-que-e-evolucao
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