White biscuit cubes with coconut - Dana Drobnjak
White biscuit cubes with coconut - juicy cubes, chilled, are ideal for hot summer days.
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White biscuit cubes with coconut - Dana Drobnjak
White biscuit cubes with coconut - juicy cubes, chilled, ideal for hot summer days.
- 800 g of petit beurre biscuits
For the filling:
- 2 liters of milk
- 300 g of sugar
- 3 bags of vanilla sugar
- 200 g density
- 200 g of coconut
- 2 dcl of sweet cream
- 100 g of white chocolate
To decorate:
- 100 g of whipped cream powder
- 1,5 dcl of milk
- Put 1,5 liters of milk, vanilla sugar and 300 g of sugar in a bowl to cook. Beat the mixture with 5 dcl of milk, add to hot milk and cook until it thickens, add coconut, sweet cream, cook for a few more minutes and add white chocolate to melt.
- Cool the mass a little and fill the biscuit with warm filling.
- The cake has 4 rows of biscuits and 4 rows of filling.
- Arrange the biscuits in a 25×35 cm baking sheet (do not immerse them in any liquid), put a layer of filling on top, a layer of filling on the biscuit, in that order, and finally put a layer of filling.
- Leave overnight to cool and the biscuit to soften from the filling.
- Beat 100 g of whipped cream powder with 1,5 dcl of milk and spread on the cake
