Ingredients
For the cover:
– 6 eggs
– 12 spoons of sugar
– 3 spoons of oil
– 3 spoons of milk
– 3 spoons of flour
– 3 spoons of thickening
– 3 spoons of cocoa
– 1.5 spoons of baking powder
For the filling:
– 1 liter of milk
– 8 spoons of sugar
– 2 bags of vanilla sugar
– 1 vanilla pudding
– 5 spoons of thickener
– 100 g of coconut
– 300 ml of sweet cream
For the ganache cream:
– 200 ml of sweet cream
– 150 g of chocolate
To sprinkle the cake:
– Chicken
Preparation:
Bake one crust. Beat 2 egg whites with 4 tablespoons of sugar, add egg yolks, 1 tablespoon of oil, 1 tablespoon of milk, 1 tablespoon of flour, 1 tablespoon of thickeners, 1 tablespoon of cocoa and 1/2 teaspoon of baking powder.
Put the mass in a mold with a diameter of 23-24 cm, previously lined with paper and bake at 170 degrees for 15 minutes. Bake 2 more crusts like this and leave to cool.
Make the ganache cream for covering the crust. Put 200 ml of sweet cream and 150 g of cubed chocolate in a bowl and cook on fire until the chocolate melts (the mass must not boil).
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