Chocolate – Semolina – Cream – Coconut Cake

Summary

Ingredients

For the dough:

• 4 egg (s)
• 200 g suar
• 50 ml water
• 150 grams flour
• 1 packet pudding powder, chocolate
• 1 teaspoon Baking powder

For covering:

• 1 liter milk
• 8 tablespoon semolina
• 1 packet vanilla sugar
• 125 g suar
• 200 g desiccated coconut
• possibly bitter almond flavor 6-8 drops
• 1 packet gelatine powder, or 6 sheets gelatine
• 400 g whipped cream

For the cast:

• 200 g cake icin, (chocolate)

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Instructions

1. Separate the eggs. Beat egg whites until stiff, sprinkling in 100g sugar.
2. Mix egg yolks with 100g sugar and 50ml warm water until foamy. Put the egg whites on the egg yolk cream. Sift the flour, pudding powder and baking powder over the egg white and egg yolk mixture and fold in loosely.
3. Cover the baking sheet with parchment paper and distribute the dough evenly, smooth out.
4. Bake at 175 ° C for about 15-20 minutes.
5. Bring the milk to the boil, add the desiccated coconut and semolina and let it boil briefly. Add the vanilla sugar, sugar and almond flavor. Add the softened gelatine, chill, but don`t let it set.
6. When the mixture is cold, carefully mix in 400 ml of whipped cream. Spread on the cooled chocolate base. When the mass has set, cover with chocolate icing and sprinkle with desiccated coconut.