Cold Cake

Preparation Time: 40 Minutes.

Yield: 12 Portions.

INGREDIENTS

Pasta:

4 eggs

2 cups (tea) of sugar

3 cups (tea) of wheat flour

1 glass (American) of orange juice

1 tablespoon baking powder

Cake top:

1 small bottle of coconut milk

1 bottle of milk (use the same bottle of coconut milk as the measure)

1 can condensed milk

1 packet of sugar-free shredded coconut

METHOD OF PREPARATION

Pasta:

In a mixer, beat the egg whites adding the sugar little by little and beat for 3 minutes.

Add the egg yolks, the wheat, the juice and continue beating until it forms a homogeneous dough.

Finally, add the yeast and beat for another 40 seconds at the lowest speed of the mixer.

Pour the dough into a medium and greased form.

Bake in a preheated oven at an average temperature of 180 °C for 40 minutes or until golden brown.

Cover:

In a bowl, mix the coconut milk, the milk, the condensed milk and set aside.

After 40 minutes, remove the cake from the oven and pierce the entire surface with a fork to facilitate penetration of the topping.

While the cake is still hot, pour the topping over it and sprinkle the grated coconut over it.

Take the refrigerator for 3 hours, then cut the cake into squares the size you prefer and wrap with aluminum foil.

Keep in the refrigerator.

If the milk is fresh, the cake can last up to 1 week.

Bon appétit!