This cake is perfection. I made it for my birthday and they were delighted. It’s so light, delicious, oh so perfect. Even non-coconut fans asked for another piece.
Ingredients
For the biscuit:
– 7 egg whites
– 150 g sugar
– 1 bag Dolcela vanilla sugar
– 1 bag Dolcela baking powder
– 70 g Podravka wheat flour
– 150 g Dolcela coconut flour
For the cream:
– 7 egg yolks
– 2 bags of Dolcela vanilla pudding
– 700 ml of milk
– 100 g of butter
– 100 g of powdered sugar
– 500 ml of sweet cream
Still needed:
– 12 pieces of petit beurre biscuits
– about 100 ml of milk
– 2-3 tablespoons of maraschino
For sprinkling:
– 50 g of coconut flour
Preparation
For the biscuit:
Beat the egg whites until stiff and gradually add sugar and vanilla sugar while mixing. Mix the baking powder with the flour and add it to the egg whites, then gently mix in the coconut flour.
Pour the mixture into a cake mold with a diameter of 26 cm, which you have lined with baking paper. Bake in a biscuit, cool and place on a plate with the upper side facing down. You can moisten it with a little milk.
For the cream:
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