Walnut Biscuit

• 150g ground walnuts
• 3 egg whites
• 6 tablespoons sugar
• 2 tablespoons soft butter

• 1 white chocolate bar (200g)
• 250 g milk cream
• 2 egg whites
• 100g fresh grated coconut
• 4 tablespoons sugar

• 2 cups milk
• 1 bottle coconut milk
• ½ cup sugar
• 1 coffee spoon Milhena corn starch
• 4 tablespoons sugar

Sponge Cake

• 4 large eggs
• 1 cup sugar
• 1 cup wheat flour
• 4 tablespoons butter
• 1 tablespoon wheat flour
• vanilla
• 2 tablespoons sugar

Sponge Cake
Mix the yolks, sugar and vanilla in a bowl and take it to water bath (bain marie) to warm up; whip constantly to obtain a thick, shiny mix.
Remove it from water bath and whip for 5 more minutes. Add the flour little by little and the melted butter, stirring with a spoon, slowly and in up-and-down movements. Add the whipped, firm whites delicately. Put it in a round, greased form (about 22 cm), powdered with flour.
Bake sponge cake for about 30 minutes at medium temperature.   

Walnut Biscuit
Whip butter and sugar. Add the walnuts and the stiff whipped whites, mixing delicately. Grease a form the same size of that of the sponge cake, powder it with flour. Put the meringue dough in it and take it to medium-temperature oven for about 20 minutes, with oven door slightly open.

Coconut Cream
Whip yolks and sugar. Mix Milhena corn starch with the milk, coconut milk and yolk mix.  Take it to fire and stir continuously until thick.

Top
Melt the chocolate in a tablespoon of water and in water bath (bain marie).  Whip the whites with 4 spoons of sugar to stiff peaks.   Mix the chocolate and the cream

Assembling the Pie
Cut sponge cake in a half. Put one of the parts in a cake plate. Pour a glass of rum over it. Spread a layer of cold coconut cream on it. Cover it with the chocolate meringue, sprinkling with the fresh grated coconut. Serve it very cold.

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