Zutaten für Elizabeth Square
- 1 cup softened butter
- 2 teaspoons baking powder
- 3 large egg yolks
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 cup raspberry jam
- 3 large egg whites
- 1 cup shredded coconut
- 1 teaspoon baking soda
- ½ teaspoon salt
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Zubereitung von Elizabeth Square
- Preheat oven to 350°F (180°C). Grease and flour a 13x9 inch baking pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolks one at a time.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Press half of the batter into the prepared baking pan.
- Spread the raspberry jam evenly over the batter.
- Top with the remaining batter.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gradually add the ½ cup of sugar, beating until glossy.
- Gently fold in the coconut and cocoa powder.
- Spread the meringue topping evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
49g
Fat
22g
Carbs
6g
