( for 2 people )
1 chocolate sponge cake
For the cream
1 tea glass sugar
2 cups of milk
1.5 tablespoons starch
1 cup coconut
200 g İçim labneh
For decoration
File almonds
Cocoa
Put the milk, sugar, starch and coconut into the pot. Cook over low heat until it thickens. Let the mixture cool down. Add the labneh into the cooled mixture.
Soak the bottom and top base of the sponge cake with milk. Put half of the mixture between the bottom and top base and the other half on the top base. Spread the mixture well. Garnish with slivered almonds and cocoa.
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