Ingredients
Scale
- 6 of eggs
- 180 g of sugar (about 6.3 oz)
- 180 g of flour (about 1 1/2 cups)
- 1 teaspoon of vanilla extract
- 500 ml of milk (for the pastry cream) (about 2 cups)
- 100 g of sugar (for the pastry cream) (about 3.5 oz)
- 40 g of cornstarch (about 1.4 oz)
- 4 of egg yolks (for the pastry cream)
- 400 g of reposteria-style (baker’s) dulce de leche (about 14 oz)
- 150 g of chopped walnuts (about 5.3 oz)
- 150 g of shredded coconut (about 5.3 oz)
- 4 of egg whites (for the meringue)
- 200 g of sugar (for the meringue) (about 7 oz)