Name: Filled coconut hedgehogs: a fluffy and irresistible dessert for any occasion
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 8 egg whites; 8 tablespoons powdered sugar; 8 egg yolks; 8 tablespoons all-purpose flour; 2 tablespoons oil; 1 packet baking powder; 200 ml milk; ½ packet chocolate pudding powder; 2 tablespoons sugar; 100 g butter; 100 g powdered sugar; 200 ml milk; 200 g powdered sugar; 2 tablespoons cocoa; 4 tablespoons rum; 200 g butter; grated coconut for coating

Preparing the batter Whisk the egg whites with the sugar until stiff peaks form. Gradually add the egg yolks and oil. Finally, gently fold in the flour mixed with the baking powder. Pour the batter onto a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C for 20–25 minutes, until the cake is golden. After baking, let the base cool completely.

Preparing the cream From the milk, pudding powder and sugar, cook a thick pudding. Let it cool. Meanwhile, beat the butter with the powdered sugar until fluffy and mix with the cooled pudding. A smooth chocolate cream will form.

Assembling the dessert Slice the cooled base lengthwise into two layers. Spread the bottom layer with the chocolate cream and place the other on top. Lightly weigh down and let it set in the refrigerator for 2–3 hours.

Preparing the cocoa mixture Put the butter, milk, sugar and cocoa into a pot. Heat slowly and stir until everything combines into a smooth mixture. Finally add the rum and stir. Let it cool slightly.