Take a 30×20 cm baking sheet, line it with baking paper and place spoonfuls of the mixture in heaps and spread the mixture evenly. Flatten with a spoon or knife. You can also gently tap with your fingers. The mixture will be fat enough from the margarine that it won’t stick to your fingers.
Put the dough until half baked, in a preheated oven at 180 degrees, for 15 minutes. Remove from the oven, let it cool for 5 min. then spread lemon cream over it, and spread the mixture for the top layer on top. Note: Adjust the amount of lemon cream as desired.
The top layer
Separate the whites from the yolks. Add a pinch of salt to the egg whites and whip stiff snow with a mixer while gradually adding half of the sugar (75 g). Whisk until all the sugar has dissolved.
In another bowl, mix the egg yolks with the other half of the sugar, add ground walnuts and coconut and mix everything. Set the mixer aside.
Add egg whites spoon by spoon to the egg yolk mixture and mix gently with a spatula. Spread this mixture over the layer of lemon curd, level it and sprinkle a little coconut (10 g) on top.
Return the cake to the oven at 180 degrees to bake for another 25 minutes. Take it out of the oven, let it cool down at room temperature and you can already cut it into bars. Store the cake in the fridge, but let it stand at room temperature for at least 20 minutes before eating. because it will be even juicier and softer than if you eat it straight from the fridge.
Pleasant!
