Summary

Ingredients

• 90 biscuit (s), (chocolate butter biscuits)
• 1 can condensed milk, (caramel milkmaid, approx. 400g)

For the cream:

• 750 ml milk
• 80 g semolina
• 100 g suar
• 1 packet vanilla sugar
• 400 g whipped cream
• 150 g desiccated coconut
• possibly bitter almond flavor, 6-8 drops

Also:

• 400 g whipped cream
• 2 packs cream stabilizer
• 1 packet vanilla sugar
• 50 desiccated coconut, lightly toasted

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Instructions

1. Buy ready-made caramel milkmaids or gently boil a sugared can of condensed milk covered with water for about 3 hours (the longer you boil the can, the firmer the caramel).
2. For the cream, bring 750 ml of milk to the boil, pour in the semolina, add sugar, vanilla sugar and desiccated coconut and bring to the boil, stirring constantly, then simmer. Chill, stir every now and then.
3. If you like, you can add the almond flavor.
4. When the semolina is cold, carefully mix in the whipped cream with vanilla sugar.
5. Cake composition:
6. 1. Spread 30 pieces of chocolate shortbread next to each other on a baking tray lined with baking paper
7. 2. Semolina cream with desiccated coconut and whipped cream
8. 3. 30 pieces of chocolate shortbread biscuits
9. 4. Caramel milk maiden whipped creamy
10. 5. 30 pieces of chocolate shortbread biscuits
11. 6. Cream whipped with whipped cream and vanilla sugar
12. 7. Roasted desiccated coconut
13. Chill overnight.