ο- CAKE:
ο- 8 egg whites
ο- 150 g of sugar
ο- 250 g of coconut
ο- 20 g of flour
ο- CREAM FILLING:
ο- 8 egg yolks
ο- 2 vanilla puddings
ο- 700 ml of milk
ο- 200 g of margarine or butter
ο- 120 g of sugar
ο- 2 vanilla sugar
ο- OTHER:
ο- 6 spoons of dark Eurocream
ο- some coconut for garnish
ο- 200 ml of whipping cream
ο- milk for sprinkling the crust
Directions
Cream Filling: Add egg yolks, sugar, and vanilla sugar to the bowl, and mix with a mixer.
Then add the vanilla pudding and 200 ml of milk, and mix everything.
Pour the rest of the milk into the pot and put it to a boil.
When the milk boils, put it aside and add the prepared ingredients.
Put everything back to cook at a low temperature until it thickens.
Transfer the finished cream to a bowl, cover with cling film, and leave to cool.
Remove the foil from the cooled cream and mix it.
Then add sliced ββmargarine or butter at room temperature, and mix everything well.
Cake: First, place parchment paper in a mold with a diameter of 26 cm (10 inches).
Add the egg whites to the bowl and mix until foamy.
Gradually add sugar and mix until you get solid snow.
Then add flour and coconut, and combine everything with a whisk.
Shake the mixture and spread it in the mold.
Place in a preheated oven at 350 degrees for about 25 minutes.
Leave the baked crust to cool.
Cut the cooled crust into 2 equal parts.
Soak the skins with milk.
Then cover with melted dark Eurocream.
Decoration: Prepare before decorating the cake.
Pour the whipped cream into the bowl.
Whip to firm peaks.
Assembly: Transfer the crust to a tray and place the ring.
Shake and distribute half of the cream.
Then place the second crust.
Then spread the rest of the cream.
Put the cake in the fridge to cool, preferably overnight.
Remove the ring from the cooled cake.
Sprinkle coconut over the surface of the cake.
Then coat the sides with whipped cream.
Decorate the edges with a piping bag and tip.