John Myers
Ingredients for 1 servings:
- 4 eggs
- 200 g sugar
- 50 ml water
- 150 g flour
- 1 pack of pudding powder, chocolate
- 1 tsp baking powder
- 1 liter of milk
- 8 tbsp semolina
- 1 packet of vanilla sugar
- 125 g sugar
- 200 g desiccated coconut
- possibly bitter almond flavor 6-8 drops
- 1 pack of gelatin powder, or 6 sheets of gelatin
- 400 g whipped cream
- 200 g cake icing (chocolate)
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
Sheet cake
Separate the eggs. Beat the egg whites until stiff peaks form, gradually adding 100g of sugar. Whisk the egg yolks with 100g of sugar and 50ml of warm water until frothy. Pour the egg whites onto the egg yolk mixture. Sift the flour, custard powder, and baking powder over the egg white and egg yolk mixture and fold in loosely. Line a baking tray with baking paper and spread the batter evenly, smoothing it out. Bake at 175°C for 15-20 minutes. Bring the milk to a boil, add the desiccated coconut and semolina, and cook briefly. Add the vanilla sugar, sugar, and almond extract. Add the softened gelatine and chill, but do not allow it to set. When the mixture is cold, carefully mix in 400ml of whipped cream. Spread it onto the cooled chocolate base. When the mixture has set, cover with chocolate icing and sprinkle with desiccated coconut.
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