Cocoa and coconut cream roll

Cocoa and Coconut Cream Roll

Who doesn't love a delicious roll filled with a fine and aromatic cream? Today, I invite you to discover my recipe for a Cocoa and Coconut Cream Roll, which will not only delight your taste buds but also bring a smile to the faces of your loved ones. This roll is perfect for any occasion, whether it's a birthday party, a family celebration, or simply a relaxing weekend afternoon.

Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 35 minutes
Number of servings: 8

The history of the roll is fascinating, with deep roots in diverse culinary traditions. It is a versatile recipe that has evolved over time, adapting to available ingredients and local tastes. Using a combination of cocoa and coconut, this recipe pays homage to classic ingredients but with a modern and playful twist.

Ingredients

For the sponge:
- 5 eggs
- 6 tablespoons of sugar
- 4 tablespoons of flour
- 1 tablespoon of oil
- a pinch of salt

For the cream:
- 500 ml of milk
- 4 tablespoons of flour
- 2 tablespoons of cocoa
- 6 tablespoons of sugar
- 3 tablespoons of coconut
- salt to taste
- 150 g of butter
- 1 vial of rum essence

Preparation

Step 1: Preparing the sponge

1. Start by separating the egg whites from the yolks. It is essential to have two clean bowls, as any trace of fat can prevent the egg whites from whipping properly.

2. In the bowl with the yolks, add the sugar, a pinch of salt, and the oil. Use a mixer to beat this mixture until it becomes a homogeneous and light-colored foam.

3. In another bowl, beat the egg whites until stiff peaks form. It is important to use a clean and dry container to ensure a perfect texture.

4. Add the yolk mixture to the beaten egg whites, gently folding with a spatula in an up-and-down motion to avoid deflating the egg whites.

5. Finally, fold in the sifted flour, mixing gently until no traces of flour remain. If you want to add a pattern, set aside a small portion of this batter and mix it with food coloring or cocoa.

Step 2: Baking the sponge

6. Preheat the oven to 180°C. Line a baking tray with parchment paper, ensuring it is well spread and without wrinkles.

7. Use a piping bag to create baroque or giraffe shapes with the colored batter if you want to give it a playful appearance. Bake the sponge for about 5-7 minutes, until it is slightly set.

8. Once the pattern has set, pour the remaining batter over it and place the tray in the oven for about 10 minutes, until it becomes golden and elastic.

Step 3: Preparing the cream

9. In a saucepan, combine the milk, flour, cocoa, sugar, and a pinch of salt. Mix well to avoid lumps.

10. Place the saucepan over low heat and stir constantly until the cream begins to thicken. It is essential not to let the cream boil too hard to prevent it from curdling.

11. Once the cream has thickened, remove the saucepan from the heat and add the cubed butter, rum essence, and coconut. Mix well until the butter completely melts and the cream becomes homogeneous.

Step 4: Assembling the roll

12. When the sponge is baked, remove it from the oven and let it cool slightly. Meanwhile, prepare another clean towel, which you will sprinkle with sugar.

13. Turn the sponge onto the sugared towel, so the side with the parchment paper is facing up. Carefully remove the paper.

14. Spread the cream evenly over the warm sponge and carefully roll it up using the towel to help shape the roll. Make sure to roll it tightly but without squashing the cream.

15. Let the roll cool completely, then you can sprinkle it with coconut or powdered sugar before slicing.

Serving suggestions

The Cocoa and Coconut Cream Roll is delicious served plain, but you can pair it with vanilla ice cream or fresh whipped cream. Additionally, a cup of coffee or a fragrant tea will perfectly complement this dessert.

Possible variations

If you want to experiment, you can replace the coconut with toasted almonds or a pistachio paste for a different flavor. You can also add chocolate pieces or candied fruits to the cream for a touch of freshness.

Frequently asked questions

1. Can I use whole wheat flour instead of white flour?
Yes, but the texture will be different. Whole wheat flour will make the sponge denser.

2. How can I keep the roll fresh?
I recommend storing it in the refrigerator in an airtight container for up to 3 days.

3. Can I freeze the roll?
Yes, you can freeze the roll, but it is better to slice it before freezing for easier consumption.

Nutritional benefits

This roll is a source of energy due to the content of eggs and milk, which provide essential proteins to the body. Cocoa contains antioxidants that can help improve heart health, and coconut provides healthy fats beneficial for the body.

Calories

Each serving of the roll contains approximately 250-300 calories, depending on the size of the slices and the ingredients used. It is important to enjoy this delicacy in moderation, especially if you are following a diet.

This is my recipe for Cocoa and Coconut Cream Roll, perfect for sharing with loved ones. I hope it brings you as much joy and satisfaction as it has brought me. Enjoy!

 Ingredients: For the base: 5 eggs, 6 tablespoons of sugar, 4 tablespoons of flour, 1 tablespoon of oil, a pinch of salt. For the cream: 500 ml of milk, 4 tablespoons of flour, 2 tablespoons of cocoa, 6 tablespoons of sugar, 3 tablespoons of coconut, salt to taste, 150 g of butter, 1 vial of rum essence.

 Tags:  roll cocoa cream coconut roll