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FANCY CAKE 18655 ANTILLEAN ingredients for 12 people for the pasta genovese: 125 g caster sugar, 4 eggs, 100 g of flour, 1 sachet of vanilla sugar, 100 g sugar, 100 g of butter.

for the dough of beignets?: 25 cl of water, 100 g butter, 1pizzico of salt, 1 tablespoon sugar, 125 g flour, 4 eggs, 10 cl of milk, 1 tablespoon of grated coconut, 250 g dark chocolate, 6 eggs (egg white and yolk separated), cream and chocolate: 10 cl of milk, 250 g milk chocolate, 6 eggs (egg whites and yolks separated), for the custard: 4 egg yolks, 125 g sugar, 30 g of corn starch, 50 cl milk, vanilla essence, banana mousse: 4 bananas, the juice of one lemon, 2 tablespoons granulated sugar, 20 cl of fresh cream, grated coconut, chocolate freezes black: 100 g dark chocolate, 40 g butter, 150 g of icing sugar, 3 tablespoons water, ice milk chocolate: 100 g of milk chocolate, 40 g butter, 80 g icing sugar preparation time: 1 hour and 10 minutes cooking time: 50 minutes Procedure Preheat oven to 200 › for 6/7 minutes.

Prepare the pasta genovese slamming into a bowl the sugar and eggs until? the mixture becomes soft and foamy.

Then add flour, vanilla sugar, icing sugar and the melted butter and stir.

Pour the dough in a rectangular baking dish greased and floured and bake in the oven for 25 minutes.

And remove from pan and refrigerate.

Meanwhile, prepare the pasta submitted by bign? by boiling together water, butter, salt and sugar.

Out of the fire, pour the flour all at once without ceasing to beat the mixture.

Add the eggs and mix.

At this point using a syringe or a sac à poche fate with small pasta bign? by placing them directly on the oven hot and covered with baking paper.

Cook for 15 minutes and keep aside.

Prepare chocolate cream now bringing to a boil the milk and add the coconut.

Let inflate and Add chocolate chunks, stirring well.

Away from the fire, add the egg yolks without ceasing to stir.

Whip the egg whites until stiff and incorporate putting mousse in refrigerator.

Proceed in the same way to the only mousse milk chocolate.

Now prepare the custard by whisking egg yolks, sugar and cornstarch.

Boil the milk with the vanilla.

Dilute the eggs with sugar and potato flour with the milk and put on the stove to thicken.

Keep in a cool place.

Meanwhile prepare the banana mousse by mixing 2 bananas in a blender with the sugar and the cream into whipped cream.

Add the cream, banana cream and keep in a cool place while you have peeled the other 2 slices bananas covering them with lemon juice.

For the chocolate black ice melt chocolate in double boiler with butter, sugar and water.

Do the same with milk chocolate.

With a sweet syringe filled half the bign? with banana mousse and cover them with black chocolate ice.

Fill the other bign? with the custard and cover them with the ICES of milk chocolate.

Cut the pasta genovese in three sections and place the first slice on the dish and then another with the chocolate/coconut mousse, then place the second and fill with milk chocolate mousse and finish with the last layer.

A sweet cover put the bign? stuffed with bananas, bign? with the custard and banana slices.

Finish with grated coconut.