Coconut roll with butter and rum cream

Coconut roll with butter and rum cream – a detailed recipe cooking. Photo of the dish:Johnny Miller Time: 1 hour. 25 minutes Difficulty: medium Portions: 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For biscuit:

• Butter, for lubrication
• 1 tbsp. wheat flour of the highest grade, as well as more for sprinkles
• 1.5 tbsp. granulated sugar
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 4 large eggs, separate the proteins from the yolks, as well as 2 egg protein, room temperature
• 1/2 tbsp. vegetable oil
• 1/2 tbsp. coconut milk, room temperature
• 1.5 tsp coconut extract
• Pinch of Tartar
• Powdered sugar, for sprinkling
• 1 tbsp. l light rum

For cream:

• 6 proteins of large eggs, room temperature
• 1 tbsp. and 2 tbsp. l granulated sugar
• 350 gr unsalted butter, room temperature, cut into pieces
• 3 tbsp. l light rum
• 4 tbsp. coconut flakes

Recipes with similar ingredients: premium flour, sugar powder, eggs, coconut milk, coconut, coconut extract, tartar, rum

Recipe preparation:

1. Cook the biscuit: Preheat the oven to 180 ° C. Grease butter pan 28 by 43 cm., lay on the bottom parchment paper. Lubricate the parchment with a little butter and sprinkle with flour, shake off excess.
2. Mix flour in a medium-sized bowl, 1 tbsp. granulated sugar baking powder, baking soda and salt. Beat 4 eggs in a large bowl yolk, vegetable oil, coconut milk and coconut extract. Add the egg mixture in two divided doses to the flour mixture.
3. Using a mixer, beat 6 egg whites at medium speed and tartar to foam. Increase speed to moderately high and gradually add the remaining sugar; keep whipping egg mass until a dense consistency foam is formed. Add one third of the beaten protein mass in the flour mixture, mix with a rubber spatula, then carefully mix the rest of the mass.
4. Spread the batter over the prepared pan and put in the oven, bake a biscuit until golden brown, 15 – 20 min Check the readiness of the biscuit by pressing on the surface spatula, a recess will remain on the surface, which will recover when the effort is removed. Use a knife to loosen the edges. biscuit; cool slightly. Sprinkle powdered sugar with a large sheet parchment paper. Turn sponge cake onto parchment and remove on top is another sheet of parchment. Lubricate the sponge cake with rum.
5. Prepare the cream: Mix the eggs in a heat-resistant bowl. Sugar Squirrels. Set a bowl on a boiling pot water (do not let the water touch the bottom of the bowl), beat the whites until complete dissolution of sugar. Remove the bowl from the pan and slightly cool.
6. Using a mixer, beat the protein mixture at a moderately high speed until foamy formation of a thick consistency, 12 – 15 min. Add butter gradually and continue whisking until homogeneous consistency, another 5 – 7 minutes. (First the mixture will be granular.) Add rum and mix again.
7. Distribute on the surface of the biscuit 2 tbsp. cream then sprinkle 2 tbsp. coconut flakes. Starting from the short end and helping sheet of parchment, roll a biscuit into a roll. Place roll on the dish, seam down. Cover the roll with the remaining cream and sprinkle the remaining coconut.