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Separate the egg whites from the yolks.
Turn on the oven to heat.
Beat the egg whites with a pinch of salt, then mix with the sugar until they become like a meringue. Add the yolks and vanilla essence and mix well. Incorporate the flour and baking powder with the help of a silicone spatula, mixing lightly, from top to bottom, then incorporate the coconut flakes.
Pour the dough into a pan greased with oil and lined with baking paper. Place the tray in the oven until the top passes the toothpick test.
Whisk the egg whites with a pinch of salt. Mix with sugar until they become like meringue. Incorporate coconut flakes, flour, baking powder and vanilla essence, mixing everything lightly, from bottom to top, with a silicone spatula. Pour the dough into a pan greased with oil and lined with baking paper. Place the tray in the oven until the top passes the toothpick test.
In a saucepan caramelize the sugar, then add water and let it boil until all the caramel melts. Allow to cool and add the vanilla essence.
Mix the whipped cream a little, but without hardening.
The chocolate is broken into pieces and put in a saucepan, on the fire, with 1-2 tablespoons of water. Chew continuously until it melts. Allow to cool, then pour over the whipped cream mixed with condensed milk and vanilla essence. Put the mixture in the fridge until it cools very well so that it can be mixed.
Syrup the first countertop. Put a layer of cream with a posh and sprinkle with coconut flakes. Put the second top, syrup and spread another layer of cream. Sprinkle coconut flakes again.