Coconut – Cream Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 5 large egg (s)
- 4 tablespoon water, hot
- 150 grams sugar
- 100 g flour
- 50 g cocoa powder
- 0.5 ½ teaspoon, leveled baking powder
For the filling:
- 3 tablespoon milk or coconut milk
- 125 g suar
- 2 egg (s)
- 100 g desiccated coconut
- 6 tablespoon rum, (or rum flavor)
- 3 small banana (s)
- 0.5 liter ½ cream
- 2 tablespoon powdered sugar
- 2 packs cream stabilizer
For decoration:
- Chocolate, grated
Print Recipe
Pin Recipe Instructions
- Preparation: Beat the eggs until frothy. Add water and keep beating until the mixture is very thick. Sprinkle in small amounts of sugar and beat until the sugar is dissolved. Mix the flour, cocoa and baking powder and sieve onto the egg mixture. Lift everything loosely one below the other. Line a baking sheet with parchment paper. Put the dough on top and spread it evenly. Bake in the preheated oven on the second rack from below at 225 degrees for 10 - 12 minutes.
- Then remove it from the edge of the sheet with a knife. Turn the sponge cake out onto a tea towel. Brush the paper with cold water and peel it off, roll up the sponge cake with the tea towel and let it cool.
- In the meantime, put the milk, sugar, eggs and coconut flakes in a saucepan for the coconut filling, stir and thicken on the hotplate while stirring constantly. Remove from the hotplate, stir in rum and finely mashed bananas and let cool.
- Unroll the sponge cake and spread the filling evenly. Whip the cream, powdered sugar and cream stiffener until stiff. Pour some cream into a piping bag and set aside for decoration.
- Spread the rest on the biscuit plate and carefully roll it up again. Garnish with whipped cream and grated chocolate.
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