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Egyptian Linza (Coconut Cake with Custard)
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Ingredients
- For the custard: milk2½ cups
- For the custard: cornflour4 tbsp
- For the custard: whipped-cream powder2 tbsp
- For the custard: vanilla1 tsp
- Flour1½ cups
- desiccated coconut1 cup
- Baking powder and salt1 medium spoon + ¼ tsp
- Soft butter1 cup
- Icing sugar¾ cup
- Eggs3
- Milk for the batter⅓ cup
- Jam (optional, for the top)½ cup
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 280, protein 4, fat 16, carbs 31, fiber 2, sugar 18
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder