Dessert cake with coconut and vanilla cream



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Cocoa leaves For the cocoa leaves, sift flour, baking powder, cocoa and powdered sugar, add soft butter and cut into cubes and 2 tablespoons of milk. If necessary, add a tablespoon of milk. The dough obtained is divided into two equal parts and two equal sheets are spread. Until I prepared the coconut top, I put the cocoa dough in the fridge to cool. The coconut top The whites are beaten with a hard foam with a pinch of salt, then the sugar is added one by one, continuing to mix until we obtain a hard and shiny foam. Then add the coconut and mix with a spatula from top to bottom.


In a tray we put a sheet of cocoa, over the sheet we put the coconut top obtained, and over we put the second sheet of cocoa. Place the pan in the oven over medium heat for 30 minutes. Vanilla cream

Heat the milk to boiling point. In a saucepan, mix the yolks with the sugar and flour, then add the milk in a thin thread, continuing to mix. Put the pan on the fire, mix continuously with the whisk until the cream has thickened, at the end add the vanilla essence to taste. Separately mix the soft butter until it becomes frothy, then gradually add the cream to the butter. The obtained cream is placed over the baked and cooled countertop. You can put grated chocolate or a chocolate icing over the cream. For the icing, melt the chocolate with a tablespoon of oil on a steam bath and spread over the well-cooled cream and sprinkle over the coconut.

Good appetite!



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