Sponge roll with coconut cream

6 servings

60 minutes

Coconut cream biscuit roll is a delicate treat of Russian cuisine, rooted in home baking traditions. The light, airy biscuit soaked in the sweetness of coconut milk and condensed milk adds an exotic touch to the dessert. Topped with coconut flakes, the roll becomes a true decoration for festive tables.

Energy value per serving

• Calories: 759
• Proteins: 17.7g
• Fats: 42.3g
• Carbohydrates: 81.9g

Ingredients

• Chicken egg: 4 pc
• Wheat flour: 1 glass
• Sugar: 1 glass
• Baking powder: 1 tsp
• Cream cheese: 400 g
• Coconut milk: 1 jar
• Condensed milk: 250 g
• Coconut flakes: 100 g

Cooking steps

1. Beat the eggs with sugar, flour, and baking powder. Pour onto a baking sheet, ideally on a silicone baking mat. Bake in the oven at 200 degrees. Then remove from the oven, roll up using the silicone mat or towel, and let cool.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Wheat flour: 1 glass
   • Sugar: 1 glass
   • Baking powder: 1 teaspoon

2. For the cream, mix cream cheese, coconut milk, and condensed milk.

   Required ingredients:

   • Cream cheese: 400 g
   • Coconut milk: 1 jar
   • Condensed milk: 250 g

3. Carefully unwrap the cooled roll, spread with cream, and roll it back. Coat the outside with remaining cream and decorate with coconut flakes.

   Required ingredients:

   • Cream cheese: 400 g
   • Coconut flakes: 100 g