A simple summer dessert that refreshes and gives pleasure in bites with a wonderful coconut scent. It is very easy to prepare and make and is ready quickly. Follow the recipe.
Ingredients: simple, total time: 60 min.
Base:
6 egg whites
200 g granulated sugar
100 g all-purpose flour
100 g coconut flour
Cream:
6 egg yolks
1 bag vanilla pudding
400 ml milk
250 g powdered sugar
250 g butter
For Decorating any of this:
coconut flour
whipping cream
sweet cream
grated chocolate
Preparation:
Beat the egg whites until foamy, then gradually add sugar, beat at a higher speed of the mixer until you get solid snow.
Pour flour and coconut flour into another bowl and stir. Gradually add the whipped solid snow and mix with a spatula using a technique from the bottom up until the ingredients are evenly distributed.
Take a 45 × 25 cm baking dish and grease it (butter flour), shake off the excess flour.
Spread the mixture evenly and level.
Bake at 170 °C for 20 minutes.
For this time, make a cream.
Cream:
Beat egg yolks with sugar, beat until you get a light and smooth mixture.
Pour half of the milk into a medium saucepan and heat over low to moderate heat.
Mix the rest of the milk with vanilla powder for pudding, without lumps, then add to the beaten eggs and sugar.
As soon as the milk has become warm, gradually add the egg mixture with sugar and vanilla, and mix at a low temperature, until you get a thick cream.
When the cream is ready, remove it from the heat.
While the cream is hot, add butter cut into cubes, beat with a hand mixer until you get a smooth and homogeneous mixture.
Leave the finished cream to cool at room temperature for about 1-2 minutes, then spread it evenly on the crust and smooth it out.
Place in the refrigerator to cool.
You can use coconut flour and male with fork some decorations, or whipped cream, as you wish.
Enjoy in bites!
Buon appetito!
NOTE:
Store this cake in the refrigerator for up to 5 days.
You can shake it and refrigerate it in a box and cover it with transparent foil or a lid.
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