Name: Venetian slices: a moist dessert with coconut, cocoa and egg-yolk cream
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 20
Ingredients: 6 egg whites; 6 tablespoons granulated sugar; 6 tablespoons all-purpose flour; 1 teaspoon baking powder; 100 g grated coconut; a pinch of salt; 4 eggs; 4 tablespoons granulated sugar; 1 tablespoon Dutch-process cocoa; 90 g all-purpose flour; 1 teaspoon baking powder; a pinch of salt; 6 egg yolks; 100 g granulated sugar; 30 ml milk; 50 ml milk (additional); 15 g cornstarch (Gustin); 250 g butter (room temperature); 200 g dark chocolate glaze

Preparation of the coconut egg-white layer: Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, spoon by spoon, and beat until the mixture is smooth and glossy. Gently fold in the flour with the baking powder and the grated coconut using a spatula. Spread the batter evenly on a baking tray lined with parchment paper and pre-bake at 180 °C for about 10 minutes.

Cocoa layer: Again, beat the egg whites into stiff peaks with a pinch of salt. Gradually whisk in the sugar, then the yolks, and finally, on the lowest speed, fold in the sifted flour with the cocoa and baking powder. Spread the batter over the pre-baked coconut layer and bake for another 15 minutes at 180 °C. Let cool and remove the paper.

Cream: Beat the egg yolks with the sugar, add 30 ml of milk and whisk. Separately mix 50 ml of milk with the cornstarch and combine everything. Cook, stirring constantly, until you have a thick cream. Cover with cling film and let cool completely. Whip the butter and gradually beat in the cold egg-yolk base in portions until a smooth cream forms.

Assembly: Spread the cream evenly over the cooled two-layer base and pour the melted chocolate glaze over the surface. Place in the refrigerator to set for at least several hours.