The Base: We start by separating the egg whites from the yolks, an essential step for achieving a light and fluffy texture. The yolks are whisked well with water, which will help them homogenize and achieve a finer consistency. In another bowl, the egg whites are beaten until they form stiff peaks and become glossy. When the egg whites are ready, sugar is gradually added while continuing to beat until a shiny meringue is obtained. Now, we carefully add the yolks mixed with water, gently folding them in so as not to lose the air incorporated into the egg whites.
It's time to integrate the dry ingredients. We sift the flour, cocoa powder, and baking powder into a separate bowl, ensuring there are no lumps. We add the flour mixture to the wet composition, gently mixing with a spatula to achieve a uniform composition without over-mixing. This will ensure a fluffy base. We pour the mixture into the baking tray lined with parchment paper and level the surface with a spatula. We bake in a preheated oven at 180 degrees Celsius for about 40 minutes. We perform the toothpick test: if it comes out clean, the base is ready. After baking, we let the base cool completely on a wire rack.
Once cooled, we cut the base into two equal layers. From each layer, using a round mold or a glass with a diameter of about 6 cm, we cut out circles. These circles will be filled with cream and paired two by two. It is important that the circles are of uniform size to achieve an attractive and even dessert. After filling them with cream, we also coat the sides, ensuring they are completely covered. Then, we roll them in coconut, adding an exotic touch and extra texture.
The Cream: In a saucepan, over steam, we will prepare the cream. We mix the yolk with the flour, then thin the mixture with milk, stirring continuously until we achieve a consistency similar to that of thick sour cream. It is important not to let it boil too hard to avoid lumps. Once the cream reaches the desired consistency, we let it cool completely. Meanwhile, in another bowl, we cream the butter, which should be at room temperature, and mix it with powdered sugar and vanilla sugar. When the cream has cooled, we combine it with the whipped butter, mixing well until we obtain a smooth and homogeneous cream. This will add a delicate note and a rich flavor to our dessert. Now everything is ready to assemble a delicious dessert that will delight all sweet lovers!
It's time to integrate the dry ingredients. We sift the flour, cocoa powder, and baking powder into a separate bowl, ensuring there are no lumps. We add the flour mixture to the wet composition, gently mixing with a spatula to achieve a uniform composition without over-mixing. This will ensure a fluffy base. We pour the mixture into the baking tray lined with parchment paper and level the surface with a spatula. We bake in a preheated oven at 180 degrees Celsius for about 40 minutes. We perform the toothpick test: if it comes out clean, the base is ready. After baking, we let the base cool completely on a wire rack.
Once cooled, we cut the base into two equal layers. From each layer, using a round mold or a glass with a diameter of about 6 cm, we cut out circles. These circles will be filled with cream and paired two by two. It is important that the circles are of uniform size to achieve an attractive and even dessert. After filling them with cream, we also coat the sides, ensuring they are completely covered. Then, we roll them in coconut, adding an exotic touch and extra texture.
The Cream: In a saucepan, over steam, we will prepare the cream. We mix the yolk with the flour, then thin the mixture with milk, stirring continuously until we achieve a consistency similar to that of thick sour cream. It is important not to let it boil too hard to avoid lumps. Once the cream reaches the desired consistency, we let it cool completely. Meanwhile, in another bowl, we cream the butter, which should be at room temperature, and mix it with powdered sugar and vanilla sugar. When the cream has cooled, we combine it with the whipped butter, mixing well until we obtain a smooth and homogeneous cream. This will add a delicate note and a rich flavor to our dessert. Now everything is ready to assemble a delicious dessert that will delight all sweet lovers!
Ingredients
for the pastry: -7 eggs -300g sugar -6 tablespoons water -2 tablespoons cocoa -1/2 packet baking powder or a pinch of baking soda; for the cream: -2 egg yolks -3 tablespoons flour -350ml milk -200g powdered sugar -2 sachets of vanilla sugar - a packet of butter for the finishing: - about 100g grated coconut.