8                 eggs

550 g.          sugar

170 g.          coconut

3 tsp.            flour

½ l               milk

4 tsp.            starch

1                  vegetable margarine

                    Icing

Cake: Separate yolks and whites. Then whisk whites with 250 g. sugar. When light and fluffy stop the mixer. Add the coconut and the flour and stir with spatula. Pour the mixture int baking pan with baking paper. Bake on 160°. When is done divide in two parts.

Frosting: Put the milk in one pot and add 300 g. sugar. Stir well. Then put the pot on oven to bring the milk to boil. In meanwhile add the starch and some milk into the yolks and stir well. When the milk starts to boil pour the yolks. Stir till get fine cream. After that, take the pot off the oven and leave the cream to cool down. In one bowl add the margarine and whisk it. Then add the cold cream. Whisk again.

Coat the cake. On top add thin layer of icing.

For the fondant:

400 g.             lokum- Turkish delight

400 g.            powdered sugar

From the ingredients knead a dough. Separate in on different ball and add edible colors.

For the barrel: knead corn flex with lokum.

16                eggs

16tsp.          sugar

400g.           hazelnuts

300g.           dates

250g.           powdered sugar

200g.           chocolate

250g.           butter

For the foundant:

300g.              lokum

300g.              powdered sugar

Cake: By baked hazelnuts. If they are not then bake it. Pour them on baking pan and put the pan into oven. Bake it on 100°C till become red-brown.Then remove it from the oven and leave it aside to cool down. After that, cut the hazelnuts on small pieces.

  In meanwhile, take 8 eggs and separate the yolks from the whites. Start beating the whites. While beating add 8 tsp. sugar. Beat until light and flufy. After that stop beating. Add 200g. chopped hazelnuts and 150g. dates. Use spatula to mix the ingredients.Next, take one baking pan and put baking paper on it. Then pour the whites and put the pan in the warmed oven on 150-160°C. Bake till red- brown. Remove the pan from the oven. On the working desk put kitchen towel. Put the cake on the towel and remove the baking paper. Leave it to cool down. Then make another layer according the procedure.

Frosting: Take the dish with the 16 yolks and add 16 tsp. powdered. Then beat the yolks until light and flufy. In one pot add water and bring it to boil. Put the yolk’s dish on it and continue beating until get hard foam. Then and the chocolate chips. Stir with a spoon until get compact mixture. Next, remove mixture a side and leave it to cool down.

In one profound dish add the butter  and the rest of the powdered sugar.Beat until get compact mixture. After that stop beating. Add the yolks mixture. Beat again for about 5 minutes.

Frosting: Take the first layer and add half of the frosting. Coat it. Then add the second layer and above it the rest of the frosting. Now coat whole cake. In meanwhile prepare the icing. Put the tin layer of icing.

Decorate with foundant. You can by the foundant or you can make it yourself.

In one profound dish add white lokum and powdered sugar. Knead a dough. Then colored the foundant as you wish with edible colors.