Servings: 12

Cooking time: 25 minutes

Preparation time: 12 hours

INGREDIENTS:

chocolate biscuits 450 g

milk 500 g

sugar 200 g

egg yolk 2 pcs.

wheat flour 2 tbsp

potato starch 2 tbsp

coconut flakes 100 g

butter 250 g

vanilla sugar 5 g

PREPARATION: +

Prepare the cream: mix the yolks with sugar. Add 0.5 cups of milk, flour and starch. Beat with a mixer until smooth. Bring the milk to a boil and add the prepared mass, stirring constantly. Cook the cream, stirring with a whisk until it thickens. Leave the cream to cool.

Beat the softened butter with a mixer, gradually add the cooled cream to it. You should get a lush mass. Stir coconut flakes into the cream (leave 4 tablespoons for sprinkling the cake).

Grease the bottom of the form with cream (you can use a culinary ring). We alternate the layers of cookies with cream. The top layer should be cream. Cover with cling film and refrigerate overnight.

Decorate the top of the cake and the sides with coconut. For decoration, I also used candies (you can take Francesca or Rafaello, but this is not necessary at all).

Enjoy your tea, everyone)