How to make
Beat the eggs with the sugar into foam, gradually add the yoghurt and oil.
In a separate container, sift the flour, vanilla, baking powder and cocoa. Stir the products well and add them gradually to the egg mixture.
Distribute thus prepared mixture into paper coffee cups. Put them in an oven dish and bake in a preheated 320°F (160 °C) oven for 25 min.
Take them out of the oven and leave the cakes to cool in the cups. Then carefully take them out by flipping the cups upside down. Dig out each cake in the middle.
For the cream: put the milk to come to a boil, to it add the flour, starch and sugar while stirring nonstop. Wait for the mixture to thicken and remove from the heat.
Leave the cream to cool, while stirring periodically. Once it does, add the powdered cream to it and beat with a mixer.
Fill the cakes with this cream, while also smearing their tops with it. Dip them in coconut flakes and keep them in the fridge.
