Cakes "Venetian night"

Description

I love coconut cakes, anything with a can do. Every autumn godmother brings me a couple kg of coconut chips from the Crimea, it is there sold in bulk, not bags, as we have, now, a year is barely enough. This recipe from the Internet. Author Nati. The recipe was not too clear: 6 spoons 4 spoons another spoonful of the third... What do you mean spoon, what do you mean spoon? Experimented right along the way. Empirically found that the "spoon& quot; is tablespoons with a medium slide, a spoon is a teaspoon. The recipe is expensive, I admit, some of the eggs have 10 pieces. But the cake turns out very big and very tasty. The process at first glance it seems troublesome, but it is not so. This is a very simple recipe.

Ingredients

Chicken egg

10 piece
Sugar

10 Tbsp
Coconut shavings

100 g
Flour

9 Tbsp
Cocoa powder

2 Tbsp
Leavening agent

0.5 tsp
Milk

8 Tbsp
Butter

200 g
Vanilla
Chocolate milk

100 g

Cooking

That's all we'll need for the first - coconut layer: 6 proteins, 6 tbsp sugar, 100 g coconut flakes and 4-5 tbsp flour.

Have 6 eggs separate the yolks from the whites and put aside. Beat egg whites until soft peaks form, then gradually adding sugar, until firm.

Pour shredded coconut,

Then the flour, stir

Spread evenly in greased pan (I used a size 20x30 cm Baking tray I made baking paper and slightly increased side, because I have not deep enough.)

Such products will be needed for the second chocolate layer: 4 whole eggs, 4 tbsp sugar, 4 tbsp flour, 2 tbsp cocoa, 1/2 tsp baking powder..

Separate eggs into whites and yolks.

Beat the whites until stiff peaks, gradually adding sugar.

Add one by one the yolks, continuing to whisk.

Then sifted with the baking powder and the flour.

And lastly the sifted cocoa. The whole mass beat slightly at low speed.

Spread over coconut layer

And gently flatten.

Bake for approximately 25-30 minutes at a temperature of 180*C, the readiness check with a toothpick. Ready cake cool.

While baked basis, prepare the ingredients for the cream, for this we will need: 6 egg yolks that remained from the coconut layer, 150 g sugar, 5 tbsp milk, 200 g butter, any vanilla flavoring.

RUB the yolks with sugar until fluffy, add milk and stir.

Boil in a water bath until thick. Cool, pometia from time to time to avoid the film.

Whip 150 g oil.

A spoon to add custard, continuing to whisk at medium speed. Add vanilla, vanilla extract or other vanilla flavoring to taste, stir.

Spread cream on the cooled cake and put the form in the fridge for an hour.

While freezes cream, prepare the glaze. I took dark chocolate, but you can take milk.

All the ingredients mix and melt in the microwave or in a water bath. Glaze cool and pour over cream. Keep in the refrigerator until the frosting hardens.

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