I have always loved rolls, but somehow they are rarely made. I know that mom didn’t bake it often, and I don’t even think of it when I bake… just doesn’t cross my mind. But in the last few weeks, I made two, the first one with strawberries and cream cheese – which is mmmmm – and then this cocoa and coconut – and this one is mmmm as well :)
Rolls are usually done quickly. This cake bakes only for 8 minutes, and the same for the preparation. In fact, the cooling part takes the longest, I think that every roll should be left to stand a bit for the cream to soak into the cake and become juicier. This is particularly the case with a kind of dry coconut cream – in this case, the cake should be soaked with milk or say diluted rum.
In the pictures you will see that my cake cracked when rolling. I know why – I baked it for 2 minutes too long. I heard that it’s good to put a sponn od lukewarm water in the mixture for the sponge and it helps prevent cracking. But I personally do not mind if there are a few little cracks … the main thing is that it’s tasty ;)
- (Recipe for the sponge is taken from ave dulcis)
- 4 eggs
- 100 g of sugar
- 80 g flour type 400
- 30 g bitter cocoa
- 60 g butter (melted)
- 350 ml milk
- 2 egg yolks
- 50 g sugar
- 20 g flour
- seeds of half of a vanilla bean
- 100 g coconut
- + 5 tablespoons milk or diluted rum
- Preheat the oven to 200 ° C, and line the pan with parchment paper.
- Separate the egg yolks from the whites.
- Mix egg whites into till firm.
- Mix egg yolks with the sugar until you get a pale, fluffy mixture. Then stir in cocoa and flour and melted butter. At the end fold in the egg whites, being careful not to erupt too much air out of the mixture.
- Put the mixture in the pan, align and bake for 8 minutes. If the edges start to darken - it's been baking too long.
- Roll the sponge together with the paper and let it cool.
- Boil 200 ml of milk with the vanilla seeds.
- Mix the egg yolks, sugar, flour and remaining milk, and then pour in the hot milk. Stir over low heat until thickened to desired consistency, then stir in the coconut and leave to cool.
- Fold out the cooled sponge, drizzle with a little milk or rum and fill with coconut cream. Roll.
- Decorate as desired, I sprinkled the roll with cocoa and white chocolate.
- Let stand for a few hours and then enjoy :)