Lambada

Summary

Ingredients

• 4 egg (s), separated
• 150 g suar, for the spone cake base
• 150 grams flour
• 50 g cornstarch
• 1 teaspoon baking powder, heaped
• 1 liter orange juice or passion fruit juice
• 3 packs custard powder (vanilla)
• 3 tablespoons sugar, for the pudding
• 3 cups cream
• 3 cream stabilizer
• 1 point biscuit (s) (butter biscuits)
• 2 packs vanilla sugar or 50 g powdered sugar
• Couverture (dark chocolate), melted
• Desiccated coconut
• some fat for the tray
• some milk, possibly

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Instructions

1. Amount enough for a baking sheet.
2. Biscuit base:
3. Mix the 4 egg yolks and the sugar until frothy. Add the flour, cornstarch and baking powder. Possibly add a little milk to get a smooth batter. Beat the 4 egg whites until stiff and fold in carefully. Spread the dough on a greased baking sheet and bake at 200 ° C (preheated) for 10-20 minutes.
4. Covering:
5. Boil the orange or passion fruit juice with the 3 tablespoons of sugar and the vanilla pudding powder to a pudding and allow to cool slightly. Then spread the pudding on the sponge cake and let it cool completely.
6. Beat the cream with the cream stabilizer, vanilla sugar (or powdered sugar) until stiff. Spread the cream mixture on the cold pudding topping and place the shortbread biscuits on top of the cream. Finally cover with chocolate icing and sprinkle with desiccated coconut.
7. It is best to let the cake steep overnight so that the shortbreads become nice and soft.
8. The ideal cake for summer days because it is nice and fruity and juicy.

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