How to make
Flour and grease a tray or baking form with a diameter of about 10″ (25 cm). Separate the whites from the yolks and beat the egg yolks and sugar until white.
Mix in the sifted flour and finally with the carefully beaten to hard snow egg whites. Pour the mixture into the tray and put to bake in a preheated oven at 360°F (180 °C) until ready (about 30-40 minutes).
Cut the prepared layer into 2 separate ones once it cools. Dissolve the cream in the milk as directed, and finally beat it with a mixer with the pre-soaked in water and slightly melted gelatin.
In a form with a releasable bottom, place the first layer. On it, arrange the ready-made éclairs, pour in the cream but set aside a little of it for smearing the entire cake. Place the second layer on and brush with some of the remaining cream.
On top, make a decoration from the eclair halves, coconut flakes and the sauce from the melted cocoa with the butter and a little water. Put the cake for 2-3 hours in the fridge to tighten, then remove the walls and brush the sides with the remaining cream.
Optionally sprinkle with coconut flakes on the sides.
