How to make
Start with the cream mixture. Beat the egg yolks with the sugar into cream using a mixer. Separately, in 4/5 cup (200 ml) of the cold milk, dissolve the 2 puddings and flour into a smooth mixture (until there's no lumps of flour).
Add this mixture to the egg mixture and stir very well. Put the rest of the milk to come to a boil on the stove, add the egg mixture to it in a thin trickle while stirring nonstop. Leave the resulting thick cream to cool completely.
In the meantime, prepare and bake the layer. Beat the egg whites with a pinch of salt to fluffy snow.
To them, gradually add the sugar, then the sifted flour mixed with the baking powder, coconut flakes and lemon juice.
Pour the mixture into a 10″ (25 cm) diameter form, covered with baking paper. Bake in a preheated 360°F (180 °C) oven about 20-25 min. until ready. In 1 1/5 cups (300 ml) milk, dissolve 2 tbsp sugar and pour this over the hot layer, leave it as is to cool.
Meanwhile, finish preparing the cooled cream mixture. Beat the softened butter with the powdered sugar and gradually add a little of the cold cream to it at a time. The result is a fluffy and gentle cream mixture for your cake. Distribute the cream mixture thickly and evenly over the entire cooled layer.
Sprinkle the cake with coconut flakes and grated white chocolate. Put it in the fridge for a few hours for the cream to harden. A juicy and quick cake with an amazing cream!
