It's my dad's favorite dessert. He who is not too sweet tooth, he tightens each time!A simple & effective recipe ...
* Ingredients :
° 200 g sugar
° 150 g of flour
° salt (a pinch)
° 1 can of unsweetened coconut milk
° 1 can sweet-condensed milk
° 2 tbsp of flour or cornstarch
° 1 sachet of grated coconut
° 6 eggs
* Preperation :
STEP 1
For the cake (sponge cake):
2ND STEP
Separate the whites from the yolks.
STEP 3
In a bowl, beat the egg yolks with the sugar until the mixture turns white.
STEP 4
Pour in the flour all at once and mix everything together.
STEP 5
Beat the egg whites until stiff, adding a pinch of salt.
STEP 6
When the texture is firm, gently incorporate the egg whites into the dough, so that the sponge cake is soft and not firm.
STEP 7
Pour everything into a buttered and floured pan and bake in a medium oven for 25 minutes.
STEP 8
Once cooked, immediately unmold the cake on a wire rack.
STEP 9
For the cream:
STEP 10
Put the coconut milk and condensed milk in a saucepan over low heat and stir the mixture without stopping to prevent it from burning.
STEP 11
Pour half a ladle of the mixture into a bowl and boil the rest.
STEP 12
Add the flour or cornstarch to the bowl mixture.
STEP 13
When the mixture in the pot comes to a boil, lower the heat and pour the contents of the bowl until thickened.
STEP 14
(Warning: do not let the cream cool otherwise it freezes).
STEP 15
To assemble the cake, first cut the cake in 2 or 3 horizontally.
STEP 16
Coat each layer with cream.
STEP 17
Put the cake together and brush it with the remaining cream, including the sides.
STEP 18
Sprinkle the cake on all sides with grated coconut (depending on taste, you can also put some between the inner layers).
STEP 19
Let it rest overnight in the refrigerator.
Enjoy !
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