Prajitura cu nuca de cocos si crema de vanilie / Coconut cake with vanilla cream

Ingrediente / ingredients:

Bezea/Meringue: 
- 8 albusuri - 8 egg whites 
- 200 g zahar - 200 g sugar 
- 350 g nuca de cocos - 350 g coconut

Crema de ciocolata/Chocolate Cream:
- 200 g ciocolata cu lapte - 200 g of milk chocolate 
- 2 lingurite de nes - 2 teaspoons instant coffee 
- 2 linguri de zahar - 2 tablespoons of sugar 
- 80 g unt - 80 g butter 
- 100 ml frisca lichida - 100 ml whipped cream 

Crema de vanilie/Vanilla Cream: 
- 8 galbenusuri - 8 egg yolks 
- 700 ml lapte - 700 ml of milk 
- 2 esente de vanilie  - 2 vanilla 
- 6 linguri de zahar - 6 tablespoons sugar 
- 300 ml frisca lichida - 300 ml whipped cream 

- 4 linguri de amidon - 4 tablespoons of starch

Batem albusurile impreuna cu zaharul spuma tare.

Beat the egg whites with sugar hard foam.

Adaugam nuca de cocos si amestecam usor.

Add coconut and mix gently.

Turnam compozitia intr-o tava tapetata cu hartie de copt si o coacem 30 de minute la foc mic.

Pour mixture into a tray lined with baking paper and bake for 30 minutes on low heat.

Crema de ciocolata: punem toate ingredientele intr-o craticioara si le lasam la bain marie pana se topesc.

Chocolate cream: put all the ingredients in a saucepan and let it melt in a bain marie.

Crema de vanilie: punem laptele la fiert. Galbenusurile le amestecam cu zaharul si cu amidonul si le turnam in lapte amestecand continuu pana se ingroasa. Dupa ce se raceste adaugam esenta de vanilie.

Vanilla cream: put the milk to boil. Mix egg yolks with sugar and starch and pour them into the milk stirring constantly until thickened. Once cooled add vanilla.

Batem frisca si o incorporam in crema de vanilie.

Add whipped cream in vanilla cream.

Asamblarea prajiturii:

Peste bezea turnam crema de ciocolata:

Assembling the cake: 

Pour chocolate cream over  meringue:

Adaugam crema de vanilie.

Add vanilla cream.

Deasupra se pote rade ciocolata sa se poate pune nuca de cocos.

On top you can put chocolatet or coconut.

Se lasa la rece cel putin 4 ore.

Let it cool at least 4 hours.

Bon appetit!