How to make
For the cake layers, boil the milk along with the butter, a pinch of salt and a teaspoon of sugar. Pour the flour at once and mix vigorously until a smooth dough is obtained, which peels off the walls of the bowl.
Allow it to cool, not necessary completely. Beat the eggs one by one in the dough, by stirring with a wire whisk and until the first one has been absorbed and the dough is smooth, do not add the next.
Bake two cake layers from this dough at 370°F (190 degrees) in a preheated oven until they aquire a golden brown color - about 20 minutes each.
When you remove them from the oven, they may flatten slightly, but don't worry about that. When baking, they will curl, this is also normal.
Prepare the starch cream by boiling 450 ml of milk with sugar, vanilla and citrus peels. Reduce the heat and as soon as the bubbles stop coming out, remove the orange and lemon peels and pour a thin stream of the remaining milk with the starch beaten in it. Stir until it thickenes and add the coconut shavings and butter at the end.
Pour the cream evenly over one cake layer and cover it with the other one. Spread the sour cream, whipped with the powdered and vanilla sugar and the coconut shavings, on top. Don't spread it out all the way.
From the white fondant, cut out stars, hearts, flowers, whatever you like and arrange them on the cake.
Sprinkle the icing sugar on the edges of the eclair cake.
Enjoy!
