Cream and Coconut Square

I didn’t even know what to call this recipe because I was inventing it with what I had at home. After she was “born” I named her that because she didn’t fit into anything I had done before. It wasn’t a pavé because the consistency was firmer, it wasn’t a cake because I made it on a platter, so it became a square of cream and coconut. But apart from that little obstacle of the name, I have to say that it was amazing!!!!

I started at the base, which is a sponge cake. I already baked it in the glass dish that I put the dessert in. I used a small, square “marinex” type one. Size 22cm X 22cm.

Easy Sponge Cake Recipe:

• 3 eggs;
• 3 tablespoons of wheat flour;
• 3 tablespoons of sugar;
• 1/2 tablespoon of baking powder.

Preheat the oven to 180ºC. Beat the egg whites, add the yolks and beat until light. Remove from the mixer, add the flour, sugar and yeast little by little and mix until everything is incorporated. Grease and flour a baking dish or glass dish and place the dough. Bake for around 15 to 25 minutes (depending on the power of your oven). When the surface is golden (but not dark brown) remove and set aside.

Pastry Cream Recipe (my style, ok?):

• 2 excited
• 3 tablespoons cornstarch
• 300 ml of milk
• 6 tablespoons of sugar
• 1 tablespoon unsalted butter or margarine
• 2 spoons (coffee) of vanilla essence

Mix the egg yolks (preferably without the skin) with the cornstarch and a little milk (this helps to dissolve the starch). Mix well and set aside. A whisk helps a lot in this step. Bring the rest of the milk, sugar and butter to a boil. When it boils, turn it off and add the egg yolk mixture, mix well. Now turn the heat back on low and stir until it thickens. Off the heat, add the vanilla. Let it cool (refrigerator or freezer) just until it reaches room temperature.

Assembly: Spread a layer of dulce de leche over the sponge cake. I used a softer one and made a thin layer that penetrated the dough a little. Spread the pastry cream on top of the dulce de leche. Sprinkle grated coconut on top (for example, I used fresh coconut crushed in the processor).* On top of everything I also sprinkled some dark chocolate crystals with vanilla that I bought in Argentina, but that’s just decoration, it doesn’t change the taste.

Refrigerate for 2 hours. It’s smooth and very delicious! But be prepared, you might want to eat the whole dish!

Finally, I leave you with some very similar recipes, but first, I saw this one at Ana Maria and since my mouth was watering, I ended up doing some research and found this wonderful Ice Cream Cake, and I also saw this wonderful Sponge Cake. Anyway, now you have no excuses not to try this wonder! Do it and come back and tell me and above all, tag me on social media!

kisses!