Dot

Preparation steps

• For the base: You need a mold 26cm Grind the biscuit, add powdered sugar, melt the margarine, add the biscuit and milk, mix well and press the resulting mass on the bottom of the mold. (I just leave the hoop, put it on the cake stand and press it directly on the stand.)
• For the filling: Cook the pudding in milk with sugar. Mix gelatin with 5 tablespoons of water, leave to swell and add to the cooked pudding, stir everything and leave to cool.
• Whip the sweet sour cream, then add the cooled filling and whisk.
• Separate 7 spoons of filling from the given mass, melt the chocolate and add to the filling that you separated. Add coconut to most of the filling and pour over the base.
• Pour the filling into which you added the chocolate into a syringe with a round extension, or if you don't have a can without an extension, and prick the top of the cake and squeeze making small gaps, it is important that the chocolate filling enters the cake and that there are circles on top.
• Allow to set. Remove the hoop and make a fence (if desired) Melt the white chocolate in the microwave. Cut the parchment paper to the extent of your cake circumference and height. Pour chocolate into a bag with a small opening and make circles-tufts. Leave to set (I cut the paper into 2 parts, put it on a larger tray turned upside down and then when I squeeze the chocolate I put it in the fridge to set) Melt the dark chocolate and apply evenly with a spatula over the white polka dots, let it set a bit, spills from the paper, rather than enough to grab the paper and wrap around the cake, when you put the chocolate paper around the cake go a little more spatula around and flatten so there is no unevenness. put it in the fridge to firm up well, then peel off the chocolate paper :)
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