Cake
Description
It goes perfectly with tea and coffee. It’s best to bake the sponge cake in advance so it cools properly. Once assembled, the cake should be left to soak for at least a couple of hours. In addition to coconut shavings, it can also be decorated with almond petals. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
First, preheat the oven thoroughly. In a deep bowl, crack the eggs and add the sugar, beat until fluffy.
- 3
Step 3
While continuing to beat, add the sifted flour in small portions.
- 4
Step 4
Grease the pan with butter, line the bottom with parchment paper, grease again and sprinkle a little flour. Pour the batter and send it to the oven. Bake the sponge cake in the oven at 180 degrees until done (check with a match or toothpick, it should be dry) for about 30‑40 minutes.
- 5
Step 5
Warm the milk slightly, add the shredded coconut, and let it sit for 30 minutes.
- 6
Step 6
Combine the softened butter with powdered sugar and beat until fluffy.
- 7
Step 7
Add the condensed milk in small portions, continuing to whisk.
- 8
Step 8
Add coconut flakes, milk (we’ll need it for soaking).
- 9
Step 9
Mix everything. The cream is ready.
- 10
Step 10
Let the finished sponge cake cool first in the pan, and then on a rack.
- 11
Step 11
Cut the fully cooled sponge cake into three layers.
- 12
Step 12
Soak each layer thoroughly with milk and spread cream on each layer.
- 13
Step 13
Assemble the cake.
- 14
Step 14
Sprinkle it with shredded coconut and, if desired, decorate with a crown (my crown is made of cookie smeared with cream).
- 15
Step 15
The baked goods are ready. Serve with tea.