Biscuit cakes "Daisies" with custard and cream

Ingredients

• 4 eggs
• 3/4 st. Sahara
• 1 st. flour
• 1 st. l. starch
• 300 ml cream with a fat content of 33-35%
• 1.5-2 tbsp. l. Sahara
• food coloring (yellow or any other)
• coconut flakes
• 1 st. milk
• 1/2 st. Sahara
• 2 yolks
• 1 Art. l. torment
• 2 tsp vanilla sugar
• 2 Art. l. Sahara
• juice and zest of 1 lemon
• 2 tbsp. l. water

Cooking

Step 1

Separate the yolks from the whites for the biscuit. Grind the yolks with half the sugar until white. Beat egg whites with the second half of sugar until stiff. Put the whites on top of the yolk mass.

Step 2

Sift flour and starch. Add dry mixture to whites and yolks. Gently mix until smooth from the bottom up, but not too long.

Step 3

Preheat the oven to 200 degrees. Grease the bottom of the mold with oil. Pour the dough into a mold and bake for about 40 minutes. The shape must be chosen so that the finished biscuit turns out to be quite magnificent.

Step 4

Cool the finished biscuit. Using a glass and a knife, cut round cylinders from the biscuit. Grind the rest of the biscuit into crumbs.

Step 5

Cut out the middle of each cylinder without reaching the bottom. Prepare the impregnation: mix water, lemon juice and lemon zest, sugar, bring to a boil and strain. Soak the cylinders with warm syrup.

Step 6

Prepare the custard: calcine the flour for 30-40 seconds in a dry, heated frying pan. Bring milk to a boil. Grind the yolks with sugar and vanilla, add flour and mix well. Whisking constantly with a whisk, add hot milk to the yolks, put the mixture on the stove and bring to a boil over low heat. Fill the center of the cakes with the cooled cream.

Step 7

Cool the cream and beat, gradually adding sugar. Set aside some of the whipped cream and tint it with yellow dye. Coat the sides of the cakes with cream and sprinkle with biscuit crumbs. Using a pastry bag, decorate the top: white petals and a yellow center. Sprinkle the center with coconut flakes.