The best cake I've ever baked! A simple recipe for a delicious cake!

❤ I encourage you to subscribe to my channel to stay up to date with all the recipes ❤ ❤ Thank you for being here ❤ Glass 250 ml Tray 35x42 cm Ingredients: Cream: 1 liter of milk Pour about 700 ml into the pot and pour the rest (300 ml) into a bowl Boil the milk in a pot 170 g of sugar (3/4 cup) 80 g of wheat flour type 450 (half a cup) 3 sugar-free vanilla puddings (40 g each) 2 vanilla sugars (16g each) 5 yolks Mix thoroughly. Pour the prepared pudding into the milk and bring to a boil Pour into a bowl, cover with foil and set aside to cool completely Cake: 8 egg whites at room temperature pinch of salt 3/4 cup of sugar Beat the egg whites until stiff Add 3 egg yolks, whisking constantly 1 tablespoon of wheat flour 1 teaspoon of baking powder Mix gently 100 g coconut flakes 100 g cranberries 100 g chopped walnuts 100 g chopped almonds Mix gently. Pour the dough into a 35 x 42 cm baking tin and bake for about 25-30 minutes without convection, using the top-down heater, in an oven preheated to 180 degrees on the 2nd level from the bottom. Cool. 600 ml of boiling water 2 raspberry jellies Stir until completely dissolved and set aside to cool 1 tablespoon of instant coffee 3/4 cup of boiling water Mix and set aside 250 g of soft butter Beat until the butter is white and fluffy Stirring constantly, add the cooled pudding spoon by spoon Cut the cake into 2 equal layers Spread 1/3 of the cream onto 1 cake layer. I fold the dough into a rim Arrange the delicacies with chocolate in the cream, soaking them in coffee Cover the cookies with the second part of the cream Cover the cream with the second layer and spread the rest of the cream Place raspberries on top Pour the cold jelly and put it in the fridge for at least 4 hours, preferably overnight. Music: You Tube Library – Two Hearts - TrackTribe