INGREDIENTS
Biscuit:
150g butter
150g of sugar
4 eggs
a pinch of salt
160g of flour
vanilla sugar 10g
15g yeast for cakes
2 tablespoons cocoa powder
Coconut cream:
4 tablespoons of starch
800 ml of milk
150g of sugar
10g vanilla sugar
150g butter
300g coconut flour
toppings:
50ml of warm milk
100g milk chocolate
ELABORATION
1. Cake: mix the butter with the sugar, then add the eggs. Mix all the dry ingredients and add them to the rest.
Pour the mixture into a mold and bake at 356°F (180°) for 20-30 minutes.
2. Filling: in a saucepan, mix the milk with starch, sugar, vanilla sugar and butter. Let it thicken and then add the coconut flour.
3. Coverage: Melt the chocolate in the milk.
4. Assemble the cake and leave it in the fridge for 2-3 hours.
