Coconut-Almond-Roll
very easy
45 mins
45 mins
Ingredients
- 3 Eggs (size M)
- 1 pinch Salt
- 200 g Sugar
- 2 packages Vanillin sugar
- 75 g Flour
- 1 package Almond-flavoured pudding powder
- 1/2 TEASPOON Baking Powder
- 50 g Almond kernels (without skin)
- 4 sheets Gelatine
- 200 g Coconut flake
- 200 g Schmand
- 250 g Whipped cream
- 7-10 Tbsp Sugar
- 7-10 Tbsp Coconut and Almond Confectionery
- baking paper
Directions
- 1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, 75 g sugar and vanillin sugar. Stir in egg yolks. Mix flour, pudding powder and baking powder, sieve onto the egg mixture and fold in.
- 2
Spread the mixture evenly on a baking tray (32 x 38 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 8-10 minutes.
- 3
Take out the sponge cake and turn onto a tea towel sprinkled with sugar. Peel off the paper and roll up the sponge cake using the tea towel and let it cool down.
- 4
Melt 25 g sugar in a small pot. Add the almonds and caramelise until golden yellow. Spread on a baking tray lined with baking paper and let it cool down.
- 5
Soak gelatine in cold water. Mix 150 g grated coconut, sour cream and 100 g sugar. Whip cream until stiff, gradually fold into the coconut sour cream. Squeeze the gelatine, dissolve and stir in 4 tbsp. of the coconut cream, stir into the remaining coconut cream.
- 6
Roughly chop the almond brittle and fold into the coconut cream.
- 7
Carefully unroll the sponge cake. Spread about 3/4 of the coconut cream on the sponge cake, leaving a rim of about 1 cm wide. Roll up the sponge cake from one long side and chill for about 1 hour.
- 8
Coat the roll with the remaining coconut cream and sprinkle with 50 g grated coconut. Cut into pieces and decorate with coconut-almond confectionery if desired.
Nutrition Facts
240 kcal
18 g
17 g
4 g
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