Coco Napolitana

Preparation steps

• Bark: Whisk the egg whites in solid snow with 25 gr. sugar.
• Whisk the egg yolks with the remaining sugar, add the beaten egg whites and mix gently with a food processor.
• Add flour and thickener, mix lightly with a food processor, then add ground walnuts and lightly combine everything with a food processor.
• Pour the mixture into a greased and floured pan.
• Bake in a preheated oven at 200 degrees until the crust begins to separate from the edges of the pan. Allow the crust to cool.
• Topping the crust: Pour the cooled crust with chocolate milk.
• Filling: Separate a little from 1l of milk and stir in the pudding and thickener. Put the rest of the milk with the sugar to boil. Add the whipped mixture to the boiled milk and cook, stirring, until it thickens. Leave the resulting filling to cool.
• Add the whipped margarine to the cooled filling and whisk with a mixer. Then divide the resulting mixture into two parts.
• In one part add melted chocolate and ground petit biscuits.
• In the second part, add ground wafers.
• Glaze: Melt the chocolate on a steamer with sweet sour cream.
• Filling: Apply the wafer filling on the soaked crust.
• Apply chocolate filling to the wafer filling.
• Coat the top of the cake with icing.