Morning Dew

For the morning dew, first prepare the curd balls. Mix the curd, sugar, egg yolk and coconut flakes and put the mixture in the freezer for a few minutes.

Form nut-sized balls from the cooled mass and put them in the freezer again for about 20 minutes. In the meantime, cream the soft margarine and sugar until fluffy.

Add the eggs, egg whites, sour cream, milk and the flour with the baking powder. Divide the dough in half and place the first half on a baking sheet or in a cake pan.

Mix the cocoa powder into the 2nd half and carefully spread it on the light mixture. Remove the curd balls from the freezer and carefully press them onto the dough. Bake the cake at 180 degrees for about 30 – 40 minutes. (varies from oven to oven)

For the cream, beat the egg, sugar and vanilla sugar. Pour a small amount of the milk into a bowl and dissolve the flour in it. Heat the rest of the milk, just before boiling, stir in the flour-milk mixture and bring to a boil. Then let cool, stirring occasionally.

When the cream has cooled, fold in the egg sugar mixture. Let the cake cool and spread the cream on top. Then place in the refrigerator. To decorate, use either chocolate shavings or sweet cocoa powder.

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