Killing me softly

Preparation steps

• First we cook the cream: stir the starch flour with the sugar into the piña coladi, add the whipped egg yolks. Heat the coconut milk (I get 900ml of beautiful thick milk from a liter of water and 250g of coconut flour) and boil the thick cream, transfer to a cooling bowl, cover the surface of the cream with a transparent foil.
• While the cream is cooling, stir in the biscuit: whisk the egg yolks with the sugar, mix the melted butter with the chocolate, add the milk and boiling water ... mix in the remaining ingredients and the egg whites. Line a cake tin (24cm in diameter) with baking paper, pour in the mixture. Bake at 175 * C, make a test with a toothpick. Cut the cooled biscuit into 3 equal crusts (cut off the upper hard part).
• Heat the strawberry puree over a low heat (stir in a small amount of starch flour with sugar and vanilla), boil the cream and stir in the butter. Place the bottom of the biscuit on a tray, place the hoop, soak it in a mixture of milk and piña colade and coat with a warm strawberry filling. Put in the freezer briefly to harden, coat with coconut and vanilla cream in which you whipped the whipped cream prepared with 100ml of milk (no more as it says on the bag). Cover with another biscuit and fill it to the end.
• Now, decorate it as you wish! I covered the cooled cake with icing - 100 g of chocolate + 4 tablespoons of oil, while it hardened I removed the stretchable hoop. She smoothed the cake with a spatula and pasted a classic chocolate hoop around it - a clean melted couverture coated on a strip of baking paper. Top decorated with chocolate whipped cream, chocolate crumbs and strawberries in chocolate.