Coconut-Almond-Roll

Ingredients

Directions

1. 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. 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. 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. 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. 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. 6

   Roughly chop the almond brittle and fold into the coconut cream.

7. 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. 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.