Three layers cake: the creamy and delicious dessert
published on 6 July, 2020 at 16:26
Ingredients:
Sponge cake
Bath milk
Coconut flour
500 gr ace juice
500 gr milk
100 gr sugar
100 gr corn starch
2 eggs
1 tbsp butter
2 sachets of vanillin
100 gr whipping cream
Sponge cake
Bath milk
Coconut flour
500 gr ace juice
500 gr milk
100 gr sugar
100 gr corn starch
2 eggs
1 tbsp butter
2 sachets of vanillin
100 gr whipping cream
Directions:
Wet the sponge cake with milk and place it in a mold. Add the coconut flour.
Then pour the juice into a saucepan and add 50 g of starch. Do thicken and pour on the sponge cake, add the coconut. Put in the fridge.
Then in a saucepan, pour the milk and add sugar, 50 g starch, eggs, butter and vanillin. Let thicken and pour on the second layer. Leave in the fridge for 3 hours.
Then finally garnish with whipped cream.
Wet the sponge cake with milk and place it in a mold. Add the coconut flour.
Then pour the juice into a saucepan and add 50 g of starch. Do thicken and pour on the sponge cake, add the coconut. Put in the fridge.
Then in a saucepan, pour the milk and add sugar, 50 g starch, eggs, butter and vanillin. Let thicken and pour on the second layer. Leave in the fridge for 3 hours.
Then finally garnish with whipped cream.
Credit: Pastry Designs
https://www.youtube.com/watch?v=WsqPNsyQcQQ
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