3 oz (80 g) flour
1 tbsp (20 g) cocoa powder
1 tbsp (20 g) potato starch
4.2 oz (120 g) sugar
½ tsp baking powder
6-7 tbsp wheat cream
17.5 fl oz (500 mL) milk
7 oz (200 g) sugar
8.2 oz (250 g) ground coconut
2-3 drops vanilla essence
For cakes' decoration:
5.2 fl oz (150 mL) milk
1 pack “Whipping cream”
Cocoa on your taste
Sift a flour, a starch, a baking powder, and a cocoa powder into a bowl, and stir well.
Separate egg whites and egg yolks.
Whip the egg whites into a strong peaks consistency, add 2 tbsp sugar, and whip until egg whites turn dense and shiny.
Whip the egg yolks separately, add 3 tbsp sugar, and whip until the color turns off-white.
Put the whipped yolks into the bowl with whipped egg whites, and stir carefully.
Sift the flour mix into the bowl, and stir by a spoon from down to up, until an even consistency.
Spread baking molds with a vegetable oil, and put 1.5 tbsp of the dough into the each of them.
Make dough tops even.
Bake in a pre-heated oven with a 370 F (190 C) until readiness.
Make a stuffing:
Let a butter to warm to soft.
Bring a milk for stuffing to boil, add a wheat cream, and boil until readiness.
Add a vanilla, and stir well.
Whip to get an even, fluffy consistency, and set to chill.
Whip the butter with sugar until a white color.
Whip together with the wheat cream, and add a coconut, whipping all the time.
Set a whipped stuffing into refrigerator.
When cakes are chilled, take out the stuffing.
Take 2 tbsp stuffing by hands, make “a pancake” - shape of a cake's width, and put over cake, then cover with another cake, and remove the exceeds of stuffing.
Make a whipped cream for decoration by instruction, and decorate cakes on your choice.