I recently ate a monte cake and it really delighted me, and I wouldn’t be me if I didn’t start making a cake out of it… a light coconut-chocolate cake was created… First I cook the cream…


– 1 l of milk
– 1 pudding with the taste of sweet cream
– 60 g density
– 8 soup spoons of sugar
– 100 g of ground coconut (if you like – you can use more coconut)
– 10 g of ground gelatin
– approx. 3 dcl of whipped sweet cream

From 1 liter of milk, separate 1 dcl into which you soak the gelatin until it swells and set aside. Set aside approx. 2 dcl to mix the pudding and the mixture. Boil the rest of the milk together with sugar and coconut. When it boils – add the mixture of pudding and thickeners and cook until the mixture thickens.

Mix the melted gelatin into the hot mixture and cover with transparent film right next to the cream and let it cool to room temperature. Gently mix the whipped cream into the cooled cream (at room temperature).


– 150 ml of sweet cream
– 100 g of dark chocolate

Heat the cream and add the chocolate. Stir until the chocolate is completely melted. Allow to cool slightly to room temperature.

Crusts (make this mixture x 3 – for each crust separately):

– 70 g of egg whites (approx. 2 egg whites)
– 60 g of sugar
– 10 g of flour
– 10 g of thickener
– 10 g of cocoa
– 1 teaspoon of baking powder
– 1 tablespoon of oil
– 1 tablespoon of milk
– 1 tablespoon of rum

Mix the egg whites and gradually add the sugar to get firm snow. Leave the mixer on and continue to mix by hand – gently mix in the remaining liquid ingredients and then the powder ones.

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