Cake
Description
A beautiful and delicious cake. Knead the dough and spread it evenly on a baking sheet. Top with a meringue-coconut cream and bake in the oven. While the cake layer is baking, prepare a condensed milk-based custard cream. Once the cake is baked, cut it into three parts and fill with the cream. Then pour chocolate glaze over the cake and refrigerate for several hours. Serve with tea or coffee.
Instructions
- 1
Step 1
Beat the yolks with a packet of vanilla sugar and a cup of sugar into a fluffy mixture, then add flour, margarine, another packet of vanilla, and baking soda neutralized with vinegar. Knead the dough and spread it onto a greased baking tray.
- 2
Step 2
Beat the egg whites, then, without stopping, add 0.5 cup of sugar. Add the coconut flakes and gently mix. Spread the resulting cream over the dough and bake in the oven for 45 minutes at 160 degrees.
- 3
Step 3
Beat condensed milk, a packet of vanilla, a cup of cold milk, and 2 tablespoons of flour with a mixer. Then place over heat and cook, stirring, until thickened. Add 200 g of butter to the prepared cream and beat.
- 4
Step 4
Cut the cake layer into 3 parts. Spread the first part with half of the cream, cover with the second part, add the remaining cream, and top with the third part of the cake layer.
- 5
Step 5
Mix 3 tbsp of milk, cocoa, a packet of vanilla, 0.5 cup of sugar, and 100 g of butter. Boil the mixture and pour the resulting glaze over our cake. Refrigerate for 3-4 hours to let it soak well, then serve.