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Put the yolks in a saucepan with the sweetener and mix them well with a whisk.
Add the starch, then gradually the milk and mix well with a whisk until smooth.
Put the pot on low heat and stir continuously until the cream thickens, then turn off the heat and let the cream cool.
Mix the egg whites with the salt powder and gradually add the sweetener. Mix until the egg whites froth. Add in the rain the starch mixed with baking powder, then the poppy seeds with coconut and mix lightly with a spatula.
Wallpaper a tray with baking paper, pour the composition and level it.
Put the tray in the preheated oven and let the top bake for approx. 15 over low heat, until lightly browned on top. Check with a toothpick if it is done or if it needs to be left for a few more minutes. Once ready, leave to cool.
We line the tray with the food foil in which we baked the worktop, we place the worktop, and we put cold cream over the worktop.
We soak the biscuits in coffee and place them over the cream.
Melt the chocolate on a steam bath and pour it over the biscuits.
Refrigerate the cake for a few hours, then serve.