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Ingredients
For the cake:
- 4 eggs
- 1 glass of granulated sugar
- 1 water glass measure of oil
- 1 cup of coconut
- 1 glass of breadcrumbs
- 1 tablespoon full of cocoa
- Half a glass of crushed walnuts
- 1.5 packs of baking powder
- 1 packet of vanilla
For the sherbet:
- 1.5 cups sugar
- 2 glasses of water
For the custard:
- 5 glasses of milk
- Half a glass of sugar
- 1 glass of flour
- 1 sachet of powdered whipped cream
For the cake:
- 4 eggs
- 1 glass of granulated sugar
- 1 water glass measure of oil
- 1 cup of coconut
- 1 glass of breadcrumbs
- 1 tablespoon full of cocoa
- Half a glass of crushed walnuts
- 1.5 packs of baking powder
- 1 packet of vanilla
For the sherbet:
- 1.5 cups sugar
- 2 glasses of water
For the custard:
- 5 glasses of milk
- Half a glass of sugar
- 1 glass of flour
- 1 sachet of powdered whipped cream
Rum dessert recipe How?
For the sherbet, mix the sugar and water in a saucepan and boil.
Take the sherbet that you boiled for a few more minutes on low heat and let it cool.
For the cake, beat the eggs and sugar in a deep bowl for about 5 minutes.
Then add the oil and other ingredients and mix well until it becomes homogeneous.
After greasing and flouring the baking dish, pour the cake dough.
After setting the oven to 175 degrees and heating it, put the cake in the oven.
Take the cake you cooked for 25-30 minutes from the oven and wait for it to warm a little.
Then, add the cooled syrup on it and wait for it to absorb well.
Meanwhile, stir and cook the custard ingredients except whipped cream in a saucepan.
When the consistency thickens, add the whipped cream and whisk well with a mixer.
Pour the pudding on the syrup cake and spread it evenly.
Sprinkle the coconut and let the dessert rest in the fridge for a few hours.
Then slice and serve. Enjoy your meal…
