**The ingredients are for a cake with diameter 22cm **
Start with the cream.
Melt the butter in a water bath. Cool it. Melt in a water bath the white chocolate and cool it, then mix it with the cooled butter.
Add a spoonful of sour cream parts and mix well with it. Grate the lemon zest, add vanilla and coconut. Finally beat the cream to snow and gently stir in the cream with a spatula. Do not use mixer. And the cream is ready.
Prepare a bowl of milk for watering cookies and a bottle of rum. Get a pad or tray, on which you will serve the cake. Put the ring and fix the diameter to 22cm. Apply a little of the cream on the bottom.
Dip the cookies in the milk and arrange them close to each other on the bottom. A diameter of 22 cm collected 19 cookies per line. Spray with rum. Put a layer of cream and soaked in milk biscuits, then sprinkle with rum. Again, layer cream,then biscuits soaked in milk and rum and finish with cream. Level the cake and store it in the fridge to tighten overnight. The cream tightens very well. In the morning, spend slightly wet, warm knife around the edge of the ring and then remove it. Level with a knife, if necessary.
Decorate with Raphaelo candy, then sprinkle the sides and the entire cake with plenty of coconut. Gently tap hands to smooth. The cake is ready!
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