Not cake — tale! Fresh and original!

Ingredients:

biscuit dough (14 «halves»):
4 eggs
80 g flour
20 g cocoa powder
20 g of potato starch
120 g of sugar
1/2 tsp baking powder

filling:

6-7 PT. L. monkey
500 ml of milk
200 g sugar
200 g plums. oil
a pinch of vanilla
250 coconut

decoration for cakes:

150 ml milk
a bag of «whipped cream»
cocoa
sugar beads

Method of preparation:

1. Knead the dough for sponge cake:
a cake of four eggs will need 120 grams of sugar, 80 grams of flour, 20 grams of starch for ease and 20 grams of cocoa powder.
Sift into a bowl the flour, starch and cocoa, 1/2 tsp baking powder
Mix thoroughly.

Beat the whites to stiff peaks and add two tablespoons of sugar.
Whisk well until the density and luster.
Beat the yolks with three tablespoons of sugar in a lush light weight. Add to proteins.
Stir gently.
Pour flour mixture through a sieve.

Gently stir until smooth, hooking a spoon from the bottom up.
2. Molds liberally lubricated Rast. oil and put them in 1.5 tbsp of dough, levelling the top.
3. Bake until done (check with toothpick).
4. The stuffing I made earlier, so that before Assembly of the cakes she’s done a good congeal in the refrigerator.
5. For this you need to boil the milk and boil semolina, add vanilla.
6. Remove from heat and beat with a whisk to avoid lumps.
7. Softened butter vzbit with sugar until white and put in lukewarm porridge.

8. Beat with a mixer and add coconut, whisking all the time. Put in the refrigerator.
9. Biscuits to cool. Take ~2 tbsp filling (I took his hands and rolling them into a ball, then made the cake) and put it on Bisquick. Then flatten it a second biscuit on top and gently smooth the cream that came out.

10. For decoration you can use what you like. I have used the packaged cream substitute, and prepare them as indicated on the packaging: 150 ml of cold milk, add the contents of the bag and beat with a mixer until thick.
11. Slather cream cut groups, strew the top with cocoa and decorate with beads.