Ingredients;
For Cake;
-4 eggs
-1 glass of sugar
-2 cups of flour
-1 cup spinach puree
-Half a glass of water
-1 packet of vanilla
-1 packet of baking powder
For Cream:
-4 cups of milk
-1 glass of sugar
-1 tea cup of flour
-1 tea cup starch
-3 tablespoons grated coconut
-25 g butter
-1 packet of vanilla
Method;
-For the cake, take the eggs and sugar into the whisk and whisk until foamy with the help of a mixer.
-Add spinach puree and water and continue to beat.
-Add the dry ingredients and beat for the last time.
-Spread the mortar onto the greased paper baking tray and bake in the pre-heated 150 degree oven for 15-20 minutes without drying.
-Take the baked cake on the counter and let it cool. For cream, milk, granulated sugar, flour and starch in a saucepan and stir constantly stirring until dark.
-Add vanilla and oil to the cream you have taken from the stove, mix the cream thoroughly with a mixer until the oil melts and mix and let the cream cool.
-Add the coconut grater to the cooled cream and mix.
-Cut the cooling cake into circles with a round cookie mold of 5-6 cm in diameter. Pull the remaining parts thoroughly into the rondo and powder.
-Put one tablespoon of chilled cream on the round cakes and cover them with crumb cake pieces and prepare mini cakes.
-Pour chocolate sauce over them and decorate with peanuts or cake crumbs, let them rest in the refrigerator and serve.
