Baba-de-Moça Cream
1 cup of milk
1 cup of water
1 tablespoon of butter
6 egg yolks
1 can (200 ml) of coconut milk
Date syrup
400 g of dried apricots without pits
1 1/2 cups of water
Topping
2 egg whites
4 tablespoons of cornstarch
1 can of cream without serum
100 g of shredded coconut
Cake
2 packages of Maizena biscuits
2 cups of milk
2 tablespoons of rum
Baba-de-Moça Cream
1 cup of milk
1 cup of water
1 tablespoon of butter
6 egg yolks
1 can (200 ml) of coconut milk
Date syrup
400 g of dried apricots without pits
1 1/2 cups of water
Topping
2 egg whites
4 tablespoons of cornstarch
1 can of cream without serum
100 g of shredded coconut
Cake
2 packages of Maizena biscuits
2 cups of milk
2 tablespoons of rum
Baba-de-Moça Cream
Heat the milk with water to form a paste-like consistency
Add butter, remove from heat, and let it cool slightly
Sift the egg yolks into the paste and cook over low heat until smooth
Add coconut milk and stir for 5 minutes
Remove from heat
Date syrup: Cook dried apricots with water for 10 minutes
Beat in a blender and reserve
Topping
Beat egg whites until stiff peaks form and add cornstarch to achieve a firm meringue-like texture
Mix in cream delicately, stirring until light and fluffy
Cake
Soak biscuits in milk mixed with rum and line the bottom of a refrigerator container
Finishing
Spread half of the apricot paste and half of the Baba-de-Moça Cream
Repeat the layers, spread the topping, and sprinkle with coconut
Refrigerate for 4 hours and serve.
