- Flour - 1 glass (+1 tablespoon for cream)
- Eggs - 14 pieces (4 per dough, 10 per cream)
- Sugar - 3.5 glasses (1 glass for dough, 2 for cream, 0.5 for glaze)
- Gelatin - 3 st. spoons
- Milk - 1 Glass (+3 or 4 tablespoons for glaze)
- Butter - 250 Grams (200 for cream, 50 for glaze)
- Vanillin - 1 Pinch
- Water - 0.5 cups
- Cocoa - 5 Art. spoons
First we prepare the dough. To do this, eggs with the sugar and add the flour. We will mix everything up thoroughly. The resulting mixture is divided into 2 parts and bake two thin cakes. The biscuits should be baked in a split form. It is very important not to overexpose them, so that the cakes are not dried and do not become brittle. In non-stick cookware, mix a glass of sugar with a spoonful of flour, then add the yolks and mix thoroughly. Pour in the milk, stir again and bring the mixture to a boil. Then the mixture is removed from the fire, cool. Then add soft butter, vanillin and beaten with a mixer. Next, in a separate bowl, mix the chilled proteins with a glass of sugar. In the meantime, heat the gelatin, strain it and add it to the mixture. Stir the mixture well. Two cream masses, yellow and white, are combined in a large saucepan and beaten with a mixer. At the bottom of the split form we lay the first cake, then pour out the resulting thick cream, from above we cover with the second crust. Do not worry, the cream has a fairly dense consistency, so the cake will not drown. So that the cake is frozen sooner, we'll send it to the refrigerator. When the cake is completely frozen, remove it from the refrigerator and free it from the mold. Prepare the chocolate icing. To do this, in a small saucepan mix: 3-4 tbsp. tablespoons of milk, 5 tbsp. spoons of cocoa, half a cup of sugar and 50 grams of butter and bring it all to a boil. The top layer is smeared with chocolate glaze, the sides should not be smeared with hot glaze, as the cream may begin to melt. It is better to decorate the side with coconut shavings.
Servings: 6-9