This cake literally melts in your mouth! Airy sponge cake, fragrant cream and lots of coconut chips — what could be tastier? Take one bite and you will be mentally transported high into the clouds. Additionally, the cake can be decorated with Raffaello candies.
Ingredients
- Chicken eggs - 4 pieces
- Sugar - 120 g
- Flour - 120 g
- Coconut chips - 3 tbsp.l .
- Baking powder - 0,5 tsp.
- Vanilla Essence - 2 drops
- Butter - 10 g
- Butter - 300 g
- Condensed milk - 200 ml
- White chocolate - 150 g
- Almonds - handful
- Coconut chips - 50 g
Step-by-step cooking recipe
Beat eggs with sugar until fluffy.
Add flour, coconut chips, baking powder, vanilla essence and mix.
Cover the split mold with parchment paper, brush with oil and pour in the dough.
Bake the sponge cake for 35 minutes in the oven, preheated to 180 degrees.
Cool the finished biscuit and cut it across into three identical cakes.
Dry the almonds in a frying pan and chop them in a blender.
Melt the white chocolate in a water bath.
Add condensed milk, chopped almonds, melted butter and mix.
Assemble the cake, generously smearing the cakes with cream.
Lubricate the finished cake on all sides with the remnants of cream and sprinkle with coconut shavings.
