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Prepare a batter by mixing flour and soft butter to bind a little water. Shape into a ball and let it rest in the refrigerator for 1 hour.

Make the custard by mixing an egg with 50 g sugar, vanilla sugar and 3 tbsp. in s. cornflour. Mix well. Add the milk and bring to a boil until the cream and add the essence of coconut and rum.

To prepare cake batter, mix 3 eggs and add 75 g of corn starch and sugar cane residue.

Roll. Dough into a cake pan and spread the jam, then the cream and top with the cake At 160 ° C. Bake 30 minutes

Ingredients:

• 200 g flour
• 100g butter, softened
• 2.1 Glass Dulce de Leche
• Types coconut
• 250 ml milk
• 150 g cane sugar
• 4 eggs
• 3 Cup on s. Dome + 75g cornflour
• 1 packet of vanilla sugar
• 1 little rum

Total time: Preparation + cooking time: 55 min
Yield: 8 people