mass
6 eggs
3 cups (tea) sugar
4 cups (tea) of wheat flour
1 cup (tea) of boiling milk
1 tablespoon (soup) of butter (or margarine)
1 tablespoon () (full) baking powder
Filling and topping:
500ml milk
5 tablespoons () (full) cornstarch
1 can of condensed milk (395g) (must be well chilled)
1 can of cream without serum (300g) (must be well chilled)
other:
1 fresh coconut (large) 150g grated or shredded dehydrated coconut
To moisten the dough:
1 glass coconut milk (200ml)
300ml milk
6-8 tablespoons (soup) of sugar
How to prepare
mass:
Put the eggs and sugar in mixer bowl and beat well until nearly triple the volume.
Bring the milk to a boil with the butter.
Remove the eggs from the mixer and add gradually the flour with the baking powder interspersed with boiling milk.
Place on baking sheet rectangular No. 3 well greased and dusted with flour or lined with parchment paper.
Bake in a preheated oven at 180 ° for 30 or 40 minutes, or until golden brown (test with a toothpick). Reserve.
Turn out hot still and let cool
If you are using parchment paper can leave the dough to cool in the pan.
Filling and topping:
Dissolve cornstarch in some of the milk. A thick pan (preferably lead) adding dissolved starch and the rest of the milk.
Cook over medium / low stirring constantly until thickened, should result in a cream? Firmly ?.
Pass it to the bowl of an electric mixer, cover with plastic wrap (PVC) and bring to the refrigerator so that it is well chilled.
Then remove it from the refrigerator and beat with an electric mixer until smooth again. Always beating gradually add condensed milk that must be very cold, then add also the cream also cold and without serum.
Beat until smooth and bulky. Take again to freeze until ready to use it
syrup:
Bring the milk to the fire with sugar to a boil, allow to cool and add the coconut milk.
MOUNT
To assemble the cake use the own pan you used to bake it. You do not need lining it with aluminum foil lined just rinse and dry well.
With a serrated knife edges and remove the crusts that are usually very dark and dry
Cut the cake into 2 parts.
Sprinkle all the baking dish with grated coconut.
Place one piece of the cake on baking sheet lined and moisten it well with half the syrup. Place half of the cream and sprinkle coconut about 50g.
Cover with the last piece of cake, moisten again with the rest of the syrup. Cover with the rest of the cream and further 50 g of coconut.
Cover tightly with aluminum and lightweight paper to the refrigerator up to? The next day ?.
After well cold cut the cake into 30 or 35 pieces (or to taste) and wrap the pieces in foil.
Take again to freeze.
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