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We prepare a 30x35 tray, we cover it with wax paper. I used this size, but you can also use a smaller one and you will have a higher cake.
Beat the egg whites with a pinch of salt and sugar.
Dry the ingredients (coconut + poppy seeds + flour + baking powder) mix them separately in a bowl and gradually add in the egg white foam stirring from top to bottom until smooth.
Pour into the lined tray and put in the oven until the toothpick comes out clean and the top has a golden color, about 20 minutes.
Let the countertop cool.
Rub the yolks with the sugar and flour and gradually add the cold milk. We cut the vanilla pod and remove the seeds from it. We add them in the cream, I also put the pods, not only the seeds. Put on the fire and mix until you get a cream the consistency of a pudding. When it thickens, remove the pod from there.
Set aside and let cool. When it is still warm, add the butter that I took out of the fridge some time ago to reach room temperature and mix until the butter is completely dissolved.
Separately, beat the whipped cream hard and when the cream is cold (be careful it must be cooled well) mix them and put them on the counter. We stretch evenly.
In a bowl we make coffee and put the biscuits through it. On the entire surface of the cream we place biscuits given through coffee.
On top we make the icing: We put on the fire to melt the broken chocolate pieces together with the butter and whipped cream. Pour the icing over the biscuits, level and put in the fridge.
If you want it can be decorated