Ice Cream Plombir Cake

Crack two eggs, add the sugar and a pinch of salt, and whisk until the sugar dissolves.

Combine the flour with the baking powder and sift.

Mix the batter until it reaches the consistency of thick sour cream, then chill in the fridge for an hour.

Fold in the butter, mix well, and divide into 5-6 equal portions.

Dust your workspace with flour and roll out the layers on parchment paper.

Bake the layers at 170°C for 5-6 minutes each and let them cool.

Chill the heavy cream in the freezer for 10-15 minutes, then whip.

Add the cream cheese (or curd cheese), powdered sugar, or white chocolate to the whipped cream and beat until stiff peaks form.

Assemble the cake by layering the sponge and cream, then top with coconut flakes.