Lime and coconut biscuit roll

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tablespoon of water until stiff, add 75 g sugar. Beat the egg yolks one after the other. Mix flour and baking powder. Sieve over the egg cream and fold in carefully. Line a baking tray (32 x 39 cm) with baking paper. Put the mixture on top and smooth it down.

2. 2

   Sprinkle with coconut flakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Sprinkle clean tea towel with sugar. Turn out the sponge cake plate. Carefully remove the baking paper. Place another cloth on the sponge plate and roll everything up carefully and let it cool down. For the cream, soak gelatine in cold water. Wash the limes and dab them dry. Finely grate the zest of 2 limes, squeeze the juice. Mix with coconut milk, liqueur and 100 g sugar. Squeeze gelatine well, dissolve, stir into the coconut cream. Place in a cool place until the cream begins to gel. Whip cream until stiff, fold into the cream. Unroll the sponge again.

3. 3

   Wash the limes and dab them dry. Finely grate the zest of 2 limes, squeeze the juice. Mix with coconut milk, liqueur and 100 g sugar. Squeeze gelatine well, dissolve, stir into the coconut cream. Place in a cool place until the cream begins to gel. Whip cream until stiff, fold into the cream. Unroll the sponge again. Add the cream and roll up, chill for about 2 hours. Peel the remaining limes thinly with a peeler and cut into fine strips. Put 100 ml water and 50 g sugar in a pot. Bring to the boil and boil down over a high heat for about 5 minutes until syrupy. Add lime zest, remove from heat and let everything cool down. Drain the lime zest. Decorate sponge roll with it

4. 4

   Add the cream and roll up, chill for about 2 hours. Peel the remaining limes thinly with a peeler and cut into fine strips. Put 100 ml water and 50 g sugar in a pot. Bring to the boil and boil down over a high heat for about 5 minutes until syrupy. Add lime zest, remove from heat and let everything cool down. Drain the lime zest. Decorate sponge roll with it

5. 5

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
220 kcal

CARBS
20 g

FATS
13 g

PROTEINS
5 g