Delicious dessert and tempting cake with white cream rolled in coconut flour and topped with chocolate glaze. Totally cool decorative sweet treat, not too complicated but needs a little bit of time and patience to make it. I have chosen this dessert to be on our table for this Easter and I haven’t been wrong. Creamy inside and a beautiful contrast of colors outside shows a perfect combination of taste and looks.
Ingredients for the cake
- 5 eggs
- 1 cup of sugar
- 10 tbsp of water
- 3 cups of flour
- 2 tsp of baking powder
- 2 tbsp of cocoa
- 1/2 cup of milled toasted walnuts
- Prepare 1 cup of coconut flour to roll the cakes in it!
Method
Mix the egg whites with sugar until it gets firm, add egg yolks and water while mixing.All the other ingredients (dry ones) mix in the other bowl and slowly add to the eggs while stirring gently. Pour the batter in the baking pan covered with baking paper and bake in the oven on 400 F degrees until it gets a nice color. Cool down the cake and cut circles with circle shaped cutter. Every circle cake cut in two and cream it with white cream and assemble it again. Cream the white cream around the circle cake and roll it in the coconut flour. Put the chocolate glaze on every little cake and put it in the cool place to rest until serving.
Ingredients for the white cream
- 2 cups of milk
- 4 tbsp of flour and 4 tbsp of sugar
- 1 tsp of vanilla extract
- 1 cup of butter
- 1 cup of powdered sugar
Mix the sugar and flour with a little cold milk. Boil the rest of the milk and add the flour and sugar in it (like pudding)and cook it. Cool it down and add the mixed butter with powdered sugar.
