Bienmesabe de Coco

                  

Ingredients:

For the Sponge Cake:

For the filling:

For the meringue topping:

Preparation:

For the Sponge Cake:

In a large bowl, sift together the flour with the baking powder, set aside.

In another bowl, mix the egg whites until forming soft picks, add (250 gr sugar), little by little and mix until the sugar is dissolved and the mix makes stiff peaks.

Add one by one the egg yolks, mixing well after each addition.

Add the vanilla. Then little by little fold in the flour mixture and mix until well blended.

Pour the batter on a previously greased baking dish and bake on a previously pre-heated oven at 180 °C for  around 30 minutes or until prick with a

thoothpick it comes out clean.Let it cool down. Cut into two layers

For the filling:

In a large saucepan, pour the coconut milk, milk, egg yolks and sugar and corn starch.

Mix and cook on low to medium heat (stirring constantly, it's very important).

Once the mixture becomes thick, add the vanilla, mix to combine and set aside (don't let the mixture boil).

In a baking dish, lay one layer of the cake and bush some red wine on top. Place a thick layer of the filling and cover with the other layer of cake.

Cover with aluminium foil and refrigerate until completely cooled.

Take it out of the fridge and decorate with the meringue, dust with cinnamon.

For the meringue topping:

Cream the cream of tartar with the egg whites until foamy. Add the sugar little by little and mix until getting stiff peaks.