6 egg whites
6 egg yolks
6 tablespoons of wheat flour
6 tablespoons of sugar
1 tablespoon (coffee) baking powder for sponge cake Parchment paper to cover the form.
Butter or margarine to grease.
For the coconut filling:
1 package of freshly grated coconut
1 can of condensed milk
For the coconut syrup:
200 g of coarsely grated fresh coconut for the syrup
1 cup of sugar for the syrup
200g canned cream 400g milk chocolate How to prepare the dough: Turn on the oven, medium temperature, 180 degrees. Put the egg whites in the blender and beat until stiff, place the egg yolks and the 6 tablespoons of sugar, beat until smooth. Then mix the flour lightly and add the baking powder. Grease a pan (38 x 26) with butter or margarine. Put on the parchment paper also oiling the parchment paper. Pour the dough with the help of a spatula. Bake at medium temperature for 15 minutes.
After that time, taste the toothpick and remove it from the oven. Unmold on a table, you can put a baking paper underneath to prevent it from sticking to the dough. Fill with the coconut cream and with the help of parchment paper, roll the cake. Top with ganache and coconut syrup. Our roll is ready.
Prepare the filling:
In a saucepan, place the condensed milk in the grated coconut and heat until smooth. You can put a tablespoon of margarine. Booking.
Prepare the ganache:
Chop the chocolate and melt in the microwave, remove Stirrer until melted and mix in the cream.
Prepare the coconut syrup:
Place the fresh coconut and 1 cup of sugar in a saucepan and boil until the water begins to evaporate. Remaining in fine point of syrup.
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