Coconut cremesh

1. Preparation of coconut cake base

egg white 5 pcs • sugar granulated 6 tbsp • flour medium 3.5 oz (100 g) • grated coconut 4.25 oz (120 g) • baking powder for gingerbread 0.5 oz (15 g)

Whip egg whites and carefully blend in sugar, flour, coconut and baking powder.

2. 

Pour pastry on a small (20 x 30 cm) baking tin with parchment paper. Bake approximately 15 minutes at 340°F (170°C).

3. 

semi skimmed milk 1,5% 10 tbsp (150 ml)

Moisten still warm cake base with boiled milk.

4. Cream preparation

vanilla pudding - powder 1.25 oz (37 g) • sugar granulated 3.25 oz (90 g) • vanilla sugar 0.25 oz (10 g) • egg yolk 5 pcs • semi skimmed milk 1,5% 1.7 cup (400 ml)

Mix pudding, sugar and egg yolks in a little cold milk. Pour into remaining boiling milk and cook a dense gruel.

5. 

unsalted butter 6.25 oz (180 g)

Stir cool gruel with melted butter.

6. 

Spread the cream equally over the baked cake base.

7. Whipped cream preparation

whipping cream (30-33% fat) 1.1 cup (250 ml) • vanilla sugar 0.75 oz (20 g)

Beat whipping cream with vanilla sugar. Spread on the dessert and sprinkle with coconut, refrigerate and cut into cubes.