Icelandic cake tastes good, both for coffee and for dessert, preferably with a glass of dessert wine.
Bottom:
4 egg whites
2 dl sugar
2 dl coconut mass
100 g cooking chocolate, finely chopped
Beat egg whites and sugar white and staple. Mix in coconut and chocolate. Bake in greased form of 24 cm in diameter on bottom rack at 175 degrees for approx. 1 hour.
Egg cream:
4 egg yolks
100 g sugar
1 dl cream
100 g room temperature butter
1/2 tsp real vanilla extract (optionally 1 tsp vanilla sugar)
Boil cream, egg yolks and sugar. Stir in vanilla and butter and let the egg cream cool completely.
Cream:
3 dl cream
1 tablespoon sugar
100 g cooking chocolate, finely chopped
Beat cream and sugar until cream, before stirring in cooking chocolate.
Assembly of Icelandic cake:
Place the cake base on a platter, spread the vanilla cream over and finally the cream.
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