- 200 cc egg white
- 250 gr sugar
- 50 gr butter
- 50 gr margarine
- 100 gr flour
- 250 cc evaporated milk (or UHT milk as substitute)
- 400 cc young coconut water
- 175 cc white sweetened condensed milk
- 50 cc thick cream (or extra light cream as substitute)
- 1/4 teaspoon almond essence (or vanilla as substitute)
- 1/2 teaspoon cinnamon powder
- 1 tablespoon lime juice
- 1 can of young coconut (350 gr or 1 young coconut sliced to taste)
- 7 egg yolks
- 3 egg whites
- 100 gr sliced almond (if any, heat in oven for a while)
- 100 gr raisins
- Beat all topping ingredients until thick and stiff, then set aside.
- Melt the butter and margarine, add flour, stir until flour is cooked.
- Add evaporated milk (or UHT milk as substitute) and coconut water, while stirring until there are no lumps.
- Turn off the fire.
- Add the sweetened condensed milk and thick cream (or extra light cream as substitute), then stir with a whisker or a mixer.
- Add almond essence (or vanilla essence as substitute), cinnamon powder, lime juice, young coconut and egg yolks one by one while continuously stirring with a whisker or a mixer.
- Add the egg whites and mix well.
- Pour mixture in a heat-resistant dish that is greased.
- Bake in microwave for 7 minutes at high temperature.
- Remove from microwave, add topping ingredients, then sprinkle with almonds (if any) and raisins.
- Bake in oven at a temperature of 325 Fahrenheit or 170 Celsius until cooked and topping turns brown. The duration of the baking process depends on the condition of the oven.
- Keep it in the freezer for one night before serving.
- If you don’t have a microwave, you can bake the Klappertaart in the oven from beginning. Another way that you can do at step 7 is to mix the topping with the other ingredients, sprinkle almonds (if any) and raisins on top, and then bake it all in the oven at a temperature of 325 Fahrenheit of 170 Celsius. Wait until everything is cooked and the topping turns brown.