“Duet” Cake of Chocolate Chip Cookies with Custard Coconut Cream (no Baked Goods)
by Editorial Staff
Today I will share with you a recipe for a homemade Duet cake. The cake turns out to be simply gorgeous: black and white in the cut, with a rich coconut flavor. Making a cake is easy, but you need to be patient and wait until the cookies are soaked in cream.
Cook: 2 hours 30 minutes
Servings: 12
Ingredients
- Chocolate cookies (“Oreo” or other) – 450 g
- Milk – 500 ml
- Sugar – 200 g (1 glass with a capacity of 250 ml)
- Egg yolks – 2 pcs.
- Flour – 2 tbsp
- Potato starch – 2 tbsp
- Coconut flakes – 100 g (5 tablespoons)
- Butter (softened) – 250 g
- Vanilla sugar – 5 g (0.5 teaspoon)
Additionally (for decoration):
- Sweets (“Francesca” or “Rafaello”) – 8 pcs.
Directions
- Preparing the cream. Mix yolks with the sugar using a mixer.
- Add 0.5 cups of milk, flour, and starch. Beat the mass with a mixer until smooth.
- Pour the remaining milk into a separate container, bring to a boil, and, stirring constantly, add the prepared mixture of milk, flour, and starch. Cook the cream, stirring with a whisk, until it thickens. Leave the cream to cool.
- Beat the softened butter with a mixer, gradually adding the cooled cream to it.
- You should get a lush mass.
- Stir coconut flakes into the cream (leave 4 tablespoons for sprinkling the cake).
- Grease the bottom of the form with cream (I have a culinary ring with a diameter of 20 cm). We alternate the layers of cookies with cream. The top layer should be cream.
- We cover the cake with cling film and send it to the refrigerator for a couple of hours or overnight.
- Decorate the top and sides of the cake with coconut. For decoration, I also used candies (you can take “Francesca” or “Rafaello”, but this is not necessary at all).
Enjoy your tea, everyone!
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