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.
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.
- Chicken egg: 4 pieces
- Wheat flour: 1 glass
- Sugar: 1 glass
- Baking powder (raising agent): 1 teaspoon
2
For the cream, mix cream cheese, coconut milk, and condensed milk.
- 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.
- Cream cheese: 400 g
- Desiccated coconut: 100 g
