For the dough, prepare 4 batches of basic cake recipe,
2 liters of milk
1 cup of cornstarch
4 egg whites beaten lightly
2 cups of sugar
1 tablespoon of vanilla
For the filling: 2 cups of sugar, 1 cup of milk, 4 egg whites beaten lightly, 2 cups of sugar, and 1 cup of cornstarch
For the topping (make this recipe twice separately): 2 cups of sugar, 1 cup of milk, and 4 egg whites beaten lightly
4 egg whites
For the dough, prepare 4 batches of basic cake recipe,
2 liters of milk
1 cup of cornstarch
4 egg whites beaten lightly
2 cups of sugar
1 tablespoon of vanilla
For the filling: 2 cups of sugar, 1 cup of milk, 4 egg whites beaten lightly, 2 cups of sugar, and 1 cup of cornstarch
For the topping (make this recipe twice separately): 2 cups of sugar, 1 cup of milk, and 4 egg whites beaten lightly
4 egg whites
Prepare the dough in advance according to the recipe
Unmold the cakes onto a paper-lined surface and cover with a clean cloth. Reserve
The next day, prepare the filling: In a saucepan, combine milk, cornstarch dissolved in a little milk, and egg whites
Heat and mix until combined
Add sugar, beating constantly until thickened
Remove from heat and stir in vanilla
Transfer the cream to a bowl, cover with plastic wrap, and let cool
Line a surface with several sheets of aluminum foil
Divide each cake into two halves for filling
Place one half of the cake on top of the foil, spread with some of the filling (about 1 1/2 cups), and place the other half of the cake on top
Repeat the layers, ending with the cake
Cover with a sheet of aluminum foil, fit a mold around the cake, and add a weight of 5 kg (you can use, for example, bags of flour or sugar or cans of jam)
Let sit overnight
The next day, decorate the cake: Remove the weights and mold and transfer the cake to a wooden board with a diameter of 52 cm lined with paper
Create a hole in the center of the cake with a depth of 6 cm using a spoon
Cover the bottom of the hole with shredded coconut
Prepare a topping recipe: In a saucepan, combine sugar and heat until caramelized (stir only to dissolve)
Gradually add milk, pouring down the sides of the pan, stirring constantly until the sugar dissolves and the syrup reaches thread stage
Pour the syrup over whipped egg whites, beating until stiff peaks form
Use the rounded tip to cover the entire cake
Prepare another topping recipe and use it to decorate the cake with a pastry bag
Use the round tip to form cylinders and a serrated edge to make the basket weave
Decorate the center of the cake with candies, chocolates, gum balls, etc
70% complete
315 calories per serving.
