rolled

Every time I make this rolled cake, it quickly disappears from the platter. It doesn't require hard-to-find ingredients and doesn't involve complicated techniques. I've tested a few variations, but this one remains on the short list when I want a simple dessert that everyone at the table will enjoy. The base is soft, and the cocoa sauce and coconut provide all the texture and flavor.

Quick Info

Total time: about 1 hour (excluding cooling time)
Preparation time: 15 minutes
Baking time: 20-30 minutes (depending on the oven)
Servings: two platters (approximately 24-30 pieces, depending on how you cut it)
Difficulty: medium
Recipe type: homemade cake, occasion dessert, easy to transport

Ingredients

Base:
- 4 eggs
- 5 tablespoons flour
- 5 tablespoons sugar
- 1/2 teaspoon baking powder
- 2 tablespoons oil
- 2 tablespoons water
- a pinch of salt
- coconut for rolling (enough to cover the cakes)

Sauce:
- 200 g margarine for baking
- 2 tablespoons cocoa
- 200 g powdered sugar
- 1 Milka dark chocolate (or another dark chocolate if Milka is not available)
- 100 ml milk
- 10 ml rum essence (or to taste)

Preparation Method

1. Start with the base. Separate the egg whites from the yolks. Beat the egg whites with a mixer until they form a stiff foam.
2. Gradually add the sugar, one spoon at a time, and continue mixing until the sugar is completely dissolved. The foam should be firm and shiny.
3. Mix the yolks separately with the oil, then pour them over the egg whites. Gently fold in from the bottom up to avoid deflating the mixture.
4. In a bowl, mix the flour with the baking powder and salt. Gradually incorporate it into the batter, mixing slowly with wide movements.
5. Add the two tablespoons of water as well. Mix briefly, just enough to incorporate.
6. Pour the mixture into a medium-sized baking tray lined with parchment paper. The tray shouldn't be too large, as the base doesn't rise much. I use a medium-sized tray to make it a bit taller.
7. Place the tray in the preheated oven at low to medium heat (170-180°C is suitable for most ovens). Bake for 20-30 minutes. Check the base with a toothpick: if it comes out clean, it's ready.
8. Remove the tray and let the base cool completely in the tray.
9. Once cooled, cut the base into equal squares or rectangles, as you prefer.

10. For the sauce, place the margarine, powdered sugar, cocoa, broken chocolate pieces, and milk in a saucepan. Put the saucepan over low heat and keep stirring. When the mixture starts to boil and homogenizes, let it thicken a bit for another 1-2 minutes, then turn off the heat.
11. Add the rum essence to taste. You can add more or less, depending on your preference. Mix and let the sauce cool slightly; it shouldn't be boiling when you start rolling the cakes.

12. Take each piece of the base and quickly dip it in the cocoa sauce, then place it on a rack or a stand to drain the excess sauce. To avoid mess, I recommend placing a tray underneath to catch the surplus.
13. After they have drained a bit, roll the pieces in coconut. The sauce helps it stick well.
14. If you have leftover sauce, you can pour it over the cakes at the end – don't throw it away, the cake will absorb it.
15. Let the cakes stabilize for a few hours. They can be served after they have cooled and the glaze has set a bit.

Why I make this recipe often

This recipe is handy because it can be made with what you have at home and works for any gathering with more guests. The base is quick, you don't need many dishes, and rolling in coconut gives a clean appearance and aids in serving. It keeps well for a few days, so it doesn't dry out and doesn't stick together.

Tips and Variations

Tips

- Don't use a tray that is too large, otherwise the base will be too thin.
- When rolling in sauce, use tweezers or kitchen tongs, especially if the sauce is warm.
- If you don't have a rack, place the pieces on parchment paper to drain.

Substitutions

- Coconut can be replaced with ground nuts.
- Baking margarine can be replaced with butter, but the final taste will be slightly different.

Variations

- You can add a splash of extra milk to the sauce if you want it to be more fluid.
- You can add different flavors, such as vanilla or orange, to the base or sauce, but rum remains classic for this cake.

Serving Ideas

- The rolled cakes can be placed on platters, on baking paper, or directly in boxes for transport.
- They are great with coffee, for lunchboxes, or at children's parties.

Frequently Asked Questions

1. Can the base be made a day in advance?
Yes, the base can be baked a day in advance and left at room temperature, covered. It won't dry out if covered well.

2. Can I use another chocolate in the sauce?
You can use any dark chocolate, even a version with less sugar. The taste may be slightly different if you change the brand.

3. How do I prevent the cakes from getting too soggy?
Don't leave the pieces of base in the sauce for too long. Dip them quickly, just enough to cover all sides, then remove them immediately.

4. What do I do if I don't have coconut?
Use ground nuts, crushed cookies, or just leave the glaze if you don't have anything else on hand.

5. Can I freeze the rolled cakes?
I don't recommend it, the texture doesn't hold up after thawing, and the glaze becomes sticky.

Nutritional Values

Approximately, one piece (out of 24 pieces) has around 150-170 kcal.
Carbohydrates: 18-20 g
Fats: 7-8 g
Proteins: 2-3 g
These values are approximate and depend on how much sauce and coconut remains on each piece. The sugar and fats mainly come from the sauce, margarine, and chocolate.

Storage and Reheating

They can be stored covered at room temperature or in the refrigerator, in a closed container. They last well for 3-4 days. No reheating is needed; they are served at room temperature. If left uncovered, they will dry out on the outside.

 Ingredients: Base: 4 eggs, 5 tbsp flour, 5 tbsp sugar, 1/2 tsp baking powder, 2 tbsp oil, 2 tbsp water, a pinch of salt, coconut. Sauce: 200 g margarine for pastries, 2 tbsp cocoa, 200 g powdered sugar, 1 Milka dark chocolate, 100 ml milk, 10 ml rum essence.

 Tags:  powdered cake coconut roll