Ingredients:
Biscuit
- 125g of butter at room temperature
- 2 cups of sifted leufante wheat flour
- 2 cup of large sugar
- 1 cup of intermediate milk
- 4 egg whites
- 2 teaspoons of baking powder
- 2 teaspoons of vanilla essence
- Butter to grease the mold
- Wheat flour to flour the mold
Filling
*Half cup water - 3 egg whites
- 1 teaspoon lemon juice
- 90g grated coconut
- 2 tablespoons of powdered sugar + 2 tablespoons of cocoa powder (mix in a small dish)
- Sliced almonds to garnish
preparation:
Grease 2 mold and flour and in a base plate put 2 cups of flour together with the baking powder.
Beat the butter in a base and add the sugar and the essence of vanilla, stirring constantly until cream is obtained, add the egg whites and stir until incorporated. Milk is alternated to soften the mixture.
After beating everything is poured into the molds and baked.
For the filling:
Heat the sugar with the water in a pot until it boils, lower the heat and let cook until you get a light syrup, beat clear on the brink of snow and add with the syrup slowly until point snow. Add lemon juice while stirring.
Mounting:
Cover the already cold surface of the sponge cake with half the cream and the grated coconut put the other sponge cake (the second one), over do the same procedure with the cover and place the sugar the powder mixed with the cocoa, decorate with the sliced almonds.