A beautiful white cake with a bright taste and aroma of white chocolate. The custard turns out to be airy, pleasant, and goes well with protein cakes, coconut shavings, and white chocolate.

You need the following ingredients for cooking:

• proteins, 6 pcs.;
• salt and a little citric acid;
• sugar, 2 tablespoons;
• flour, 80 g;
• powdered sugar, 2 tbsp.

To prepare the cream, you need:

• egg yolks, 6 pcs.;
• vanillin;
• milk, 200 ml;
• sugar, 150 g;
• flour, 1 tablespoon;
• butter, 100 g.

The cooking process

Stock up on coconut flakes for sprinkling the cake and a bar of white chocolate.

For the cream, combine all the ingredients, except butter, and cook a thick mass over low heat, stirring constantly so that the cream does not burn.

Cool the cream and beat.

Separately, beat the softened butter and add it to the cream, beat the mass until smooth and homogeneous. Cover and put in the refrigerator.

We begin to beat the proteins with a pinch of salt and citric acid, when the mass becomes lush and thick, add the powder and carefully mix the mass.

Pour the sifted flour and knead the dough.

We put the dough in a form, level it and mix it so that air bubbles come out.

Bake for 30-40 minutes at 170 degrees.

We cut the biscuit on the cake and form a cake.

Grease the cakes with cream, coat the sides and sprinkle with coconut shavings.

Pour melted white chocolate over the top.

We send the cake to the refrigerator for 4-6 hours.

The dessert turns out to be wonderful, luxurious, very tasty.