Coconut semolina cake.
Coconut semolina cake, ingredients:
For the crust:
- 300 g of ground biscuit (plasma)
- 3 spoons of Nesquik
- 200 ml milk
For the filling:
- 800 ml milk
- 7-8 spoons of sugar
- 1 bag of vanilla sugar
- 100 g of wheat semolina
- 100 g of coconut flour
For the chocolate frosting:
- 100 g of chocolate
- 3 spoons of milk
- 1 tablespoons of oil
Coconut semolina cake, preparation:
- Pour biscuits, Nesquik and milk into a bowl. Mix it up. Transfer to a tray (30x20cm) lined with baking paper. Arrange.
- File: put milk in a pan, add semolina, sugar and vanilla sugar and put it on the stove. With constant stirring and at a moderate temperature, cook until the filling thickens. Remove from the heat, add coconut and mix.
- Pour into a tray and spread over the crust. Leave to cool and harden (at first a little at room temperature, then put in the fridge).
- Remove from the pan, remove the paper and transfer the cake to a tray.
- Melt the chocolate with milk and oil and pour over the filling. Put it back in the fridge for a while. Cut and enjoy the taste.
Jelena Nikolić
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