Servings:
10
INGREDIENTS
- To decorate:
- - 1 slice of coconut
- - Icing sugar
- For the filling:
- - 200 g of whipping cream
- - 100 g ricotta
- - 100 g of coconut
- - 100 g of powdered sugar
- - 50 ml of coconut milk
- - 1 sheet of gelatin sheets
- For the dough:
- - 100 grams of rice flour
- - 100 g of brown sugar
- - 4 eggs
- - 20 g of butter
- - 3 tablespoons unsweetened cocoa powder
- - ½ teaspoon of baking powder
- - Sea salt
INSTRUCTIONS
- Preheat the oven to 200 ° C.
- Melt the butter gently and let it cool. Separate the yolks from the whites; whip the egg yolks with a whisk with the cane sugar as long as it will not become fluffy and pale yellow. Unite slowly the melted butter, rice flour, cocoa and baking powder. Mix all ingredients well: the dough will turn out very consistent.
- Beat the egg whites until steadfast stiff with addition of white sugar and a pinch of salt. Embed gently to the mixture, stirring with a spatula from the bottom high.
- Place the dough in a rectangular pan (about 40x25 cm), covered with baking paper and level it with the back of a spoon. Bake for 10 minutes.
- Remove from the oven and turn out the cake while it is still warm on a slightly damp cloth, then remove the baking paper. With the aid of the cloth, roll the dough on itself starting from the short side and forming a large roll in the shape of a log. Let it cool.
- Prepare, in the meanwhile, the filling. Finely grate pulp of the coconut in a small food processor and mix t in a bowl with the ricotta. Add the coconut milk (keeping 2 tablespoons) and powdered sugar.
- Soak the gelatin in cold water, squeeze and immerse in 2 tablespoons of coconut milk kept aside, pour the mixture into a saucepan and heat, stirring constantly as long as the gelatin will not be dissolved. Mix then to the ricotta and coconut mixture and finished with care by adding the whipped cream prepared ahead.
- Unroll the cake and cover the surface with the filling. Form back to a log, without the cloth and wrap it with a sheet of plastic wrap. Keep it in the refrigerator to rest until ready to serve, at least for one hour.
- Sprinkle the cake, just before bringing to the table, with the icing sugar or coconut flour; serve in slices garnished with the slice of the coconut reduced in flakes.
