- eggs - 10, medium, for the layers
- sugar - 12 tbsp full
- flour - 15 tbsp full
- baking powder - 1 tsp
- butter - 1 packet (1/2 cup (125 g)) soft
- vanilla - 3 packets
- pastry cream - 2 cups (500 ml) liquid
- butter - 1 packet (125 g) soft
- chocolate - 10.5 oz (300 g) white
- milk - 5 tablespoons full
- powdered sugar - to taste
- sugar - 1 cup for the syrup
- water - 1 cup
- coconuts - filings, to decorate
- bonbons - 12 pieces "Raffaello"
Beat the eggs with sugar until white. Preheat oven to 356°F (180 °C). Combine flour, baking powder and vanilla and start adding it to the eggs in batches, beating continuously. Finally, add the butter to soften and stir until evenly mixed. Oil and flour a pan with a diameter of 10.5″ (27 cm) and bake the mixture into 4 separate layers.
Do not over bake them, let them be light and fluffy. The finished cake is set aside to cool. Whip the cream to fluffiness and add to it the soft butter and whip until homogenous. Put a metal container in a water bath and add the crushed white chocolate. The heat must be low and you must stir the chocolate until it melts. Remove it from the heat and pour the dry milk in, until warm.
Allow the chocolate to cool and gently mix it with the cream and butter. Add the powdered sugar to taste. Optionally, add coconut to the cream. Prepare sugar syrup by dissolving the sugar into water.
Place the first cake layer in a tray and add syrup. Optionally, you can use the juice from stewed fruit (apricot, peach). Brush the layer with cream and repeat with the other layers. Apply the cream on top, sprinkle with coconut and arrange candy on the periphery of the cake.
Optionally, you can decorate it with fresh fruit of your choice in the middle. Leave the cake for a few hours in a cool place and then serve.
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