Summary

Ingredients

For the dough:

• 500 g flour, or spelled flour
• 130 g honey, or synthetic honey
• 200 g butter, or mararine
• 125 g suar
• 2 egg (s)
• 1 teaspoon baking soda, or soda

For the filling:

• 0.7 liters milk
• 4 tablespoon semolina (soft wheat)
• 3 tablespoon sugar
• 1 packet vanilla sugar
• 250 g butter, or mararine
• some bitter almond aroma

For the cast:

• 150 g dark chocolate
• 150 ml cream
• 25 g butter
• 50 g desiccated coconut

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Instructions

1. Melt butter, sugar and honey and allow to cool. Add flour, soda and eggs and mix together. Bake the dough for 5-7 bases (diameter 28 cm) at 170 ° for approx. 5-7 minutes. I spread the dough with my hands.
2. Bring the milk to the boil, add soft wheat semolina, a little sugar and almond flavor, boil briefly and then allow to cool. Stir the butter until foamy, stir in the cold semolina spoon by spoon.
3. Spread the semolina cream on the cold bases and put them together.
4. Melt the chocolate and butter in the cream and brush the cake all over and sprinkle with desiccated coconut.
5. Chill for at least 24 hours, better for 48 hours.