Polish Cake (2)

Coconut balls are a sweet delicacy that combines exotic flavors with a creamy texture, perfect for enjoying on any occasion. The first step involves preparing the coconut balls, a simple yet delicious mixture. In a bowl, mix all the ingredients well: grated coconut, condensed milk, and vanilla essence, until you obtain a homogeneous composition. From this mixture, form balls the size of a walnut. These will add a tropical note to the final cake. Once you have finished forming the balls, set them aside to integrate them into the cake batter.

For the batter, start by beating the egg whites with a pinch of salt until they become stiff peaks. It is essential that the egg whites are well beaten, as they will provide the cake with an airy texture. Gradually add the sugar, continuing to mix until it is completely dissolved. This step is crucial for obtaining a light and fluffy batter. Once the sugar is incorporated, add the egg yolks and vanilla essence, gently mixing to avoid losing air in the composition.

Sift the flour together with the baking powder, cocoa, and cornstarch, then incorporate them into the egg mixture. Add the melted chocolate that should be cooled before adding. Mix with a spatula, using gentle folding motions from the bottom up to keep the air in the composition. Pour one-third of this mixture into a round pan with a diameter of 26 cm, leveling the surface slightly. Now is the time to evenly arrange the coconut balls, then cover them with the remaining batter.

Preheat the oven to 180 degrees and place the pan inside, allowing the cake to bake for 30-40 minutes or until the batter passes the toothpick test. After the batter is baked, let it cool on a rack.

While the batter cools, you can prepare the white cream. Mix the pudding powder with cold milk until it thickens, then add the powdered sugar. Separately, whip the cream until it becomes firm and combine it with the pudding. This fine cream will add a delicious layer to the cake. Pour the cream over the cooled cake, ensuring it is evenly distributed.

Finally, prepare the glaze. Boil the milk together with the sugar and butter. Let it boil until the mixture starts to thicken, then add the chocolate, stirring until you obtain a smooth cream. Add the essence at the end to enhance the flavor. Pour the warm glaze over the cake and let everything cool for a few hours. If desired, you can sprinkle coconut flakes on top of the glaze before it completely sets. In the end, remove the cake from the pan and serve it sliced, enjoying every bite.