Coconut cake with kiwi

Preparation steps

• Whisk solid egg whites, then add spoon by spoon of sugar, whipping. Add wheat and coconut flour and baking powder, then lightly combine the mass with a food processor.
• Transfer the mass to a greased and floured pan (dim. 25x20 cm) and distribute evenly.
• Bake in a preheated oven for about 10 minutes at 160 degrees, taking care not to overcook the crust.
• Heat the milk with the sugar and vanilla sugar until boiling.
• When the crust is baked, pour hot sweetened milk over it and let the crust absorb the milk and cool.
• While the crust is cooling, prepare the cream. Separate about 1-1.5 dl of milk and bring the rest to a boil. Whisk the egg yolks with the sugar, add the flour and stir, gradually adding the separated cold milk and stirring, to obtain a smooth thin mass. When the milk boils, reduce the temperature and gently pour the beaten egg yolks in a stream of hot milk and cook for about 15 minutes, until the cream thickens. Remove from the heat and leave to cool a bit, then add margarine and vanilla sugar to the cooled cream, stirring to make the mass smooth. Leave the cream in a cool place and stir occasionally.
• Peel a kiwi and cut it into cubes.
• Add chopped kiwi to the cooled cream and mix.
• Spread the cream with the kiwi over the cooled soaked peel.
• Whip the solid whipped cream with water or milk and spread over the cream.
• Leave the cake in the fridge to cool slightly. Cut into cubes.