Ingredients
White biscuit
– 5 egg whites
– 5 tablespoons of sugar
– 3 tablespoons of oil
– 4 tablespoons of smooth flour
– 1/2 packet of baking powder
Cream
– 5 egg yolks
– 150 g of sugar
– 3 packets of vanilla sugar
– 4 tablespoons of thickener
– 500 ml of milk
– 250 g of butter
– 100 g of cooking chocolate
Still needed
– 200 g of petit beurre biscuits
– milk to soak the biscuits
– 2 bags of whipped cream
– coconut for sprinkling
Preparation
Biscuit
Mix the egg whites almost to the end, add sugar and oil, mix to the end. Gently mix in (not with a mixer) the flour mixed with baking powder
Spread the mixture with a spoon in a greased and floured pan (I bake in a 21×36). Bake at 175’C for about 15 minutes until it turns slightly yellow. Lightly soak the roast, lukewarm, with two spoons of warm milk.
Cream
Mix the egg yolks, thickening and two tablespoons of milk and boil in hot milk to which sugar has been added. When the cream is firm, cooked, stir in the hot butter.
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