Coconut and vanilla cream cake

Name: Coconut and vanilla cream cake
Ingredients: 7 egg whites; 1/4 teaspoon salt; 7 tablespoons Green Sugar; 100 g desiccated coconut; 3 tablespoons flour; 1/2 sachet baking powder; 7 egg yolks; 150 g Green Sugar; 4 level tablespoons flour; 150 ml milk; seeds from 1 vanilla pod; 200 g butter; 100 g plain biscuits; 100 g dark chocolate; 4-5 tablespoons milk

Dessert - Coconut and vanilla cream cake by Aurica I. - Recipia

Coconut and vanilla cream cake has a base of egg whites beaten until stiff, with shredded coconut folded into them. On top comes the vanilla cream, then a layer of biscuits and a milk chocolate glaze, and the dessert is cut after it has rested in the fridge. I take it out of the fridge a little before cutting, so it is softer. Preparation: 20 minutes. Cooking: 35 minutes. Rest: 8 hours. Total time: 8 hours and 55 minutes. Servings: 12. About 385 kcal and 7 g protein per serving.

Ingredients

For the base

7 egg whites
1/4 teaspoon salt
7 tablespoons Green Sugar
100 g desiccated coconut
3 tablespoons flour
1/2 sachet baking powder

For the vanilla cream

7 egg yolks
150 g Green Sugar
4 level tablespoons flour
150 ml milk
seeds from 1 vanilla pod
200 g butter

For assembly

100 g plain biscuits
100 g dark chocolate
4-5 tablespoons milk

Preparation

1. Beat the egg whites with 1/4 teaspoon salt and 7 tablespoons Green Sugar until a stiff foam forms. 2. Mix the coconut with 3 tablespoons flour and 1/2 sachet baking powder, then add it over the egg whites. Fold in gently and pour into the tin lined with baking paper. 3. Bake in the oven preheated to 180 degrees C, 25-30 minutes, until lightly browned on top and the toothpick test comes out clean. 4. Meanwhile, make the cream. In a saucepan put 7 egg yolks, 150 g Green Sugar, 4 level tablespoons flour and 150 ml milk. Mix well, add the seeds from 1 vanilla pod and put on low heat, stirring until it thickens like a custard, about 5 minutes. 5. Take the cream off the heat, let it cool a little, then add 200 g butter. Mix well and let it cool completely. 6. Carefully peel the base off the baking paper and place it on a platter. Pour the vanilla cream over the base. 7. Arrange the plain biscuits side by side on top of the cream. 8. Melt the dark chocolate with 4-5 tablespoons milk and pour the glaze over the biscuits. 9. Chill before serving, preferably overnight, at least 8 hours.

Notes

Served cold, with a black tea, and kept covered in the fridge for up to 3 days. The biscuits can be soaked before laying them in a syrup of water, sugar and a flavouring of your choice, to taste. If the glaze thickens too much, add another tablespoon of milk, and melt the chocolate on low heat without boiling. The base cuts cleaner with a wet knife. Give the cream time to cool a little before the butter, otherwise the butter melts and the cream comes out runny. For a Sunday lunch I make it on Saturday evening, since it sits overnight anyway. Contains gluten, eggs, dairy and coconut.

Frequently asked questions

What if lumps appear in the cream?

Take the saucepan off the heat and whisk the cream for a minute. If lumps remain, pass it through a fine sieve before adding the butter.

What can I use instead of the flour in the cream?

You can use cornstarch, 2 level tablespoons instead of 4, dissolved in 2 tablespoons cold water and added to the cream as it heats, not fried in butter.

Which biscuits can I use instead of the plain ones?

Petit-beurre type biscuits work, also 100 g, about as thin, and they are laid the same way, side by side.

Which chocolate should I choose for the glaze?

Dark chocolate with 70% cocoa melts cleanly and gives the glaze a less sweet taste, while the 50% one comes out sweeter.