Mixture
6 eggs
2 cups (about 1/2 cup each) of grated cheese
2 cups (about 1/2 cup each) of wheat flour
1 tablespoon of active dry yeast
1 cup of orange juice
1 package of shredded coconut (100g)
Filling and topping
1 package of raspberry gelatin
1 package of lemon gelatin
4 cups of boiling water
3 cups of whipped cream
Mixture
6 eggs
2 cups (about 1/2 cup each) of grated cheese
2 cups (about 1/2 cup each) of wheat flour
1 tablespoon of active dry yeast
1 cup of orange juice
1 package of shredded coconut (100g)
Filling and topping
1 package of raspberry gelatin
1 package of lemon gelatin
4 cups of boiling water
3 cups of whipped cream
Mixture: Beat egg whites until frothy, add grated cheese and yolks gradually, beating continuously until stiff
Remove from mixer and combine with flour and yeast sifted together, alternating with orange juice
Pulse in the coconut and mix well
Divide the mixture into two forms
Pour each part into a removable-bottom pan of 22 cm diameter, greased and floured
Bake in medium-preheated oven
Let cool
Filling: Prepare gelatins separately, dissolving each flavor in 2 cups of boiling water. Reserve
Poke various holes in the top of each cake while still warm with a fork
Douse one cake with raspberry gelatin and the other with lemon gelatin
Let the gelatin penetrate well into the holes
Place cakes in the refrigerator for 2 hours
Unmold one cake over a plate and leave the perforated part facing up
Spread a little whipped cream and top with the other cake
Spread more whipped cream all over the surface and decorate to taste.
