Nanaimo Cake – Coconut Biscuits Top, Vanilla Cream and Yummy Frosting

preparation:

For the top, melt the butter in a steam bath, together with the sugar and cocoa powder. Mix until homogenized, add the eggs, homogenize. Boil until it thickens, remove from the heat and incorporate the dry ingredients and, gradually, the milk.

We transfer the composition to a 25*30 cm tray and form an even surface.

For the cream, mix the Crem Ole powder with 200 ml of milk. Separately, we mix the soft butter foam together with the powdered sugar. In another bowl, mix the whipped cream.

We homogenize the butter with the Crem Ole composition, after which we also incorporate the whipped cream. We spread the cream thus obtained over the top of the tray. Put the cake in the fridge for 30 minutes.

For the glaze, boil the water with the sugar until you get a syrup. Take the syrup off the heat, let it cool, then sift the cocoa powder directly into the bowl. We mix and boil everything together, on low heat. We also add the cold butter and, stirring continuously, we homogenize. We must obtain a glossy and homogeneous glaze that we let cool a little before spreading it on the cake.

After spreading the glaze, put the cake back in the refrigerator for at least 2 hours.