- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- a pinch of salt
- 5 gr baking powder
- 150 gr frozen cranberries
- 1 sachet of coconut pudding
- 400 ml coconut milk
- 200 ml pasteurized cow's milk
- 3 tablespoons sugar
- 20 gr butter
- 250 gr white chocolate
- 150 gr liquid whipped cream
- 100 ml of milk
- finely ground coconut
Method of preparation:
We prepare the top. We separate the eggs. Mix the egg whites with the salt, then with the sugar until it reaches the consistency of a thick cream. Add the vanilla and the yolks and mix. Sift the flour mixed with the baking powder and mix lightly with a spatula. Incorporate the cranberries. Pour the mixture into the large tray on the stove in which I put baking paper.
Put the tray in the preheated oven for 15-20 minutes or until the toothpick test passes.
Remove the tray and let the cake cool, remove it from the baking paper and leave it to cool. Cut the cooled cake in two halves vertically.
We prepare cream. Put the pudding powder, sugar in a saucepan and slowly pour the milk, stirring constantly. Add the coconut milk and put on low heat. Stir continuously until it thickens.
Lower, add the butter, stirring vigorously and leave the cream to cool.
Spread the cream over one side of the counter and cover with the other. Let the cake cool for a few hours or until the next day.
We cut the cooled cake into rectangles of the right size. I got 20 pieces.
We prepare the glaze.
Put in a saucepan whipped cream, milk and white chocolate. We put it on the fire and leave it until the liquid heats up, but it does not boil. Lower and stir until the chocolate melts.
Roll each rectangle through the cooled icing, then through the coconut.
We put the cakes on a grill and put them in the fridge.