To prepare a delicious and refined cake, start by making the base. In a large bowl, beat the egg whites with nine tablespoons of sugar until you achieve a firm and glossy foam. It is essential for the egg whites to be at room temperature for better whipping. In another bowl, take the egg yolks and mix them with the remaining sugar and a few tablespoons of water until the mixture becomes creamy and light in color. These two mixtures are carefully combined by gradually adding the egg white mixture over the yolks, mixing with a spatula to avoid losing the incorporated air.
Once you have a homogeneous mixture, fold in the coconut, sifted cocoa, and flour, mixing with gentle movements. This combination will give the base a moist texture and a rich flavor. Pour the mixture into a 35/40 cm baking tray lined with parchment paper and level the surface with a spatula. Place the tray in a preheated oven at medium temperature and bake the base for about 25-30 minutes, or until it passes the toothpick test.
Meanwhile, you can prepare the delicious cream. In a bowl, mix the pudding packets with part of the sugar and a few tablespoons of cold milk, mixing well to avoid lumps. The remaining milk is brought to a boil in a saucepan, and when it is almost boiling, add the dissolved pudding mixture. Cook on low heat, stirring constantly, until it thickens. Once the cream has cooled slightly, add the margarine and use a mixer to achieve a fine and airy texture.
After the base has completely cooled, cut it into two equal layers. Make sure the syrup, made from boiled water and sugar, is cooled, then lightly soak the first layer. Add a generous layer of cream, then carefully place the second layer, which you also soak. The resulting cake should sit in the fridge for a few hours to firm up and combine the flavors.
To finish it off, prepare a glaze from melted chocolate, which you pour evenly over the cake. You can also add a caramel glaze for extra flavor. Cut the cake according to your preferences and enjoy each piece with your loved ones, savoring a refined dessert full of flavors.
Once you have a homogeneous mixture, fold in the coconut, sifted cocoa, and flour, mixing with gentle movements. This combination will give the base a moist texture and a rich flavor. Pour the mixture into a 35/40 cm baking tray lined with parchment paper and level the surface with a spatula. Place the tray in a preheated oven at medium temperature and bake the base for about 25-30 minutes, or until it passes the toothpick test.
Meanwhile, you can prepare the delicious cream. In a bowl, mix the pudding packets with part of the sugar and a few tablespoons of cold milk, mixing well to avoid lumps. The remaining milk is brought to a boil in a saucepan, and when it is almost boiling, add the dissolved pudding mixture. Cook on low heat, stirring constantly, until it thickens. Once the cream has cooled slightly, add the margarine and use a mixer to achieve a fine and airy texture.
After the base has completely cooled, cut it into two equal layers. Make sure the syrup, made from boiled water and sugar, is cooled, then lightly soak the first layer. Add a generous layer of cream, then carefully place the second layer, which you also soak. The resulting cake should sit in the fridge for a few hours to firm up and combine the flavors.
To finish it off, prepare a glaze from melted chocolate, which you pour evenly over the cake. You can also add a caramel glaze for extra flavor. Cut the cake according to your preferences and enjoy each piece with your loved ones, savoring a refined dessert full of flavors.
Ingredients
BASE: 9 eggs 13 tbsp sugar 9 tbsp flour 6 tbsp coconut 2 tbsp cocoa 3 tbsp water CREAM: 2 packets vanilla pudding 600 ml milk 300 g sugar 1/2 pack margarine SYRUP: 150g sugar 150 ml water 2 tbsp cocoa GLAZE: 200g chocolate 1 packet caramel glaze