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Coconut roulade with white chocolate cream and summer fruit
Forget the old-fashioned rolls.
Making a roulade at home is the thing and it is much simpler and easier than you think.
Dor Moshe in a recipe for coconut roulade filled with white chocolate cream with sour fruits
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recipe
roll
White chocolate
Pies
fruits
Dor Moshe
Wednesday, 09 June 2021, 06:00
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Temporary nostalgia.
Homemade roulade cake with white chocolate cream and summer fruit (Photo: Walla !, Dor Moshe)
There is something very nostalgic about rolls stuffed with cream.
For a while they even got a bad name thanks to those bought and dry cakes stuffed with tasteless instant cream.
So if this is the association that brings you this wonderful cake, it's time for a fix.
The rolls have long since made a comeback and I'm crazy about them, especially when combined with fruit.
Their preparation at home is very simple and the result is stunning.
This time I added ground coconut to the batter and filled it with white chocolate cream with sour summer fruits, but you can of course use any seasonal fruit depending on the supply in the markets.
More on Walla!
White chocolate brownies and cherries
To the full article
Coconut roulade with white chocolate cream and summer fruit
Recipe By: Dor Moshe, Walla!
Food
★
★
★
★
★
30 minutes work
Four hours in total
Easy to prepare
vegetarian
milky
fruits
chocolate
Pies
cakes and cookies
kosher
Coconut and summer fruit roulade (Photo: Walla !, Dor Moshe)
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Ingredients
For Rolda Coconut:
½ White sugar (100 g)
4 eggs L
1 teaspoon vanilla extract
½ White flour (70 g)
½ Ground couscous (35 g)
½ Spoon baking powder
Pinch of salt
For white chocolate cream:
½1 Packages 38% sweet cream (375 ml)
200 grams of white chocolate
Lemon zest
For filling and decoration:
ות1 cups of fresh summer fruit (plums, peaches, grapes, cherries, etc.)
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Preparation
How to make a coconut roll with fruit?
1
Start preparing the cream:
Gently heat 250 ml of sweet cream (one container) together with the white chocolate in a bain marie or in the microwave and mix to a uniform cream. Refrigerate for at least 4 hours.
2
Approach to make the roll dough:
Preheat the oven to 200 degrees and prepare a sized oven pan lined with baking paper.
3 In a mixer bowl, beat the sugar, vanilla and eggs on high speed for 7 minutes, or until a light and thick mixture is obtained.
4 Sift in the flour and add the coconut, salt and baking powder.
Mix in folding motions with a spatula.
Stop folding as soon as the mixture is uniform to avoid over-mixing.
5 Pour the batter on the pan and bake for about 7 minutes, or until the batter is golden but still very soft.
Cool for a few minutes and turn the hot roll dough with the baking paper onto a clean kitchen towel.
Release the baking paper and roll the roll inside the towel (be careful when removing the sides, they tend to stick to the baking paper).
Cool completely when rolled up with the towel.
6
Return to the filling:
In a mixer with the whipping balloon, whip the cold white chocolate cream together with the rest of the cream until a firm cream is obtained.
Note that over-whipping will break and ruin the cream, so once it is stable enough for drizzle it is time to stop.
7 Cut the fruit into small cubes and leave some for final decoration.
8 Fill the roll: Open the roll that has cooled in the meantime and spread most of the cream on it with the narrower part facing you (leave a little on the side for dripping - about 2/3 cup).
It is recommended to put a little less cream in the part that will be the bottom of the roll.
Sprinkle the fruit cubes and roll into a tight, wide roll.
Cut the edges.
9 Sprinkle a nice strip of cream over the roulade and decorate with the fruit we kept for decoration.
Coconut and summer fruit roulade (Photo: Walla !, Dor Moshe)
9
Storage Tip: The
roll dries quickly in the refrigerator, so be sure to attach cling film or a bag of sandwiches to the edges during storage.
It can be kept that way for up to 3 days.
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