Coconut cream curd dessert

1. 

whole milk 3.5% 2.1 cup (500 ml) • curd cheese 8.75 oz (250 g) • grated coconut 7 oz (200 g) • sugar granulated 2.75 oz (80 g) • egg yolk 4 pcs • corn starch 1.75 oz (50 g) • white cane rum 3 tbsp

Put the above mentioned ingredients into a deep bowl.

2. 

Mix everything together with an immersion blender.

3. 

puff pastry 9.75 oz (275 g)

Unroll the puff pastry on paper and put it on the baking sheet (22x32 cm). The edges of the dough must be raised to the edge of the sheet. Cut the overhanging parts.

4. 

Pour the prepared cream on the dough.

5. 

Bake for 30 minutes at 180 °C.

6. 

egg white 4 pcs • powdered sugar 3.5 oz (100 g)

Whip egg whites into a foam. Add sieved sugar and whip everything together until foam becomes stiff.

7. 

Spread the egg whites snow on the baked cake. You can smooth it or create waves on it.

8. 

Bake for 10 minutes at 180 °C.

9. 

Let the cake cool and cut it into portions. During cooling small balls condense on the cake, which decorate the cake beautifully.