1 rabbit-shaped mold
Mixture
6 eggs
1 pinch of salt
1 and 1/2 cup (ch) of sugar
1 and 1/2 cup (ch) of hot milk
3 cups (ch) of all-purpose flour
1 tablespoon of baking powder
Filling
1 can of condensed milk
2 egg yolks
1 tablespoon of butter
1 pinch of cinnamon
1/2 cup (ch) of grated coconut
Covering and decoration
4 egg whites
8 tablespoons of sugar
1 package of grated coconut
1 red cherry
0.5 cm of colored ribbon
1 rabbit-shaped mold
Mixture
6 eggs
1 pinch of salt
1 and 1/2 cup (ch) of sugar
1 and 1/2 cup (ch) of hot milk
3 cups (ch) of all-purpose flour
1 tablespoon of baking powder
Filling
1 can of condensed milk
2 egg yolks
1 tablespoon of butter
1 pinch of cinnamon
1/2 cup (ch) of grated coconut
Covering and decoration
4 egg whites
8 tablespoons of sugar
1 package of grated coconut
1 red cherry
0.5 cm of colored ribbon
Mixture: beat the egg whites until snowy, then add salt, yolks, and sugar
Continue beating and add hot milk
Sift the flour with baking powder and mix slowly
Pour the mixture into a prepared rabbit-shaped mold
Bake in a medium preheated oven
Filling: heat all ingredients (except coconut) over low heat and stir constantly until it detaches from the bottom of the pan
Remove from heat and add coconut
Covering: beat egg whites until snowy, then add sugar and beat until a meringue forms
Assembling: remove the cake from the mold onto a prepared plate
Cut it in half and spread the filling
Cover the cake with the meringue, sprinkle with coconut, and shape into a ball at the end
Place a cherry to make the eye and a colored ribbon around the neck
