Summary

Ingredients

• 200 g suar
• 3 egg (s)
• 200 g mararine
• 50 g cocoa powder
• 12 tablespoon flour
• 0.25 liter ¼ sour cream
• 1 teaspoon baking soda
• 3 egg whites
• 200 g suar
• 200 g desiccated coconut
• 125 g coconut fat
• 2 packs jelly, red
• 2 point biscuit (s)
• 6 tablespoon condensed milk
• 5 tablespoon powdered sugar (powdered sugar)
• 4 tablespoon cocoa powder
• 2 egg (s)
• 250 g coconut fat
• Grease for the tin

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Instructions

1. For the dough, mix the 3 eggs with 200 g sugar. Add 200 g margarine and continue beating. Then add 50 g cocoa powder, 12 tablespoons flour and 0.25 l sour cream. Finally add 1 teaspoon of baking soda. Put the finished dough on a greased baking sheet and distribute it.
2. Bake in the preheated oven at 175 ° C for about 20 minutes. Make a stick test and then let it cool down.
3. Now beat the 3 egg whites into snow. Add 200 g sugar and 200 g desiccated coconut and stir in. Melt 125 g coconut oil and add warm. Mix again. Put the mixture on the bottom and spread it as a first layer.
4. For the 2nd layer, prepare the two packets of red jelly according to the instructions on the packet and let them cool. Spread on the first layer just before gelling and let cool down properly.
5. For the 3rd layer, dip the biscuits in rum and spread them on the jelly.
6. For the 4th layer, stir together a chocolate glaze made from 5 tablespoons of powdered sugar, 6 tablespoons of condensed milk, 2 eggs and 4 tablespoons of cocoa powder. Melt 250 g coconut oil and stir in. Put the topping on the cake while it is still slightly warm and let it set.