The idea of this recipe came to my mind spontaneously, I had to quickly bake something for tea, but I didn't want to go to the store. So I "realized" from what was at home. The roll is baked in the oven much faster than any muffin or cake, and the fillings are very easy to prepare.
I started by making the first filling as it takes time to cool down, but on the balcony it happens very quickly.
To do this, I cut 3 kiwi into small cubes, added sugar to them, about 3 tablespoons (the amount must be adjusted depending on the acidity of the fruit). It is necessary to warm the kiwi well with sugar, and not bring to a boil, then grind in mashed potatoes with a blender and cool.
Now the dough:
Butter 2 tbsp spoons
Milk 60 ml
Eggs 3 pcs
Sugar 100 gr
Flour 100 gr
Corn starch 2 tbsp. spoons
Baking powder 1 teaspoon
I beat three eggs at room temperature into a good foam, added a pinch of salt, sugar, flour and starch, mixed well. Then you need to send butter to warm milk, you need to dissolve it, but do not bring the milk to a boil.
Once again, she mixed the dough well and poured it onto a baking sheet lined with parchment paper. I sent it to an oven preheated to 180 degrees for 10 minutes.
Now the biscuit, while it is still hot, must be turned over onto a damp towel, removed from the paper and wrapped in a roll. Leave it in this position until it cools completely. While the roll is cooling, it will take 20 minutes, you can start preparing the second cream, which is cooked in the microwave in 2 minutes.
Grind two yolks with two tablespoons of vanilla sugar. Mix in a separate bowl 200 ml of milk and 2 teaspoons of starch, add the yolks with sugar, coconut and put in the microwave for 2 minutes. Stir the cream every 30 seconds with a whisk to make it smooth.
By the time the biscuit cools down, both creams will be at room temperature and you can form a roll. First, cover the sponge cake with kiwi jam, carefully spreading it over the entire surface, but leave 3-4 tablespoons for the final touch. Then we spread all the coconut cream before reaching the edge of the biscuit 8-10 cm.
We roll up the roll and let it soak for about 2 hours. After 2 hours, use a silicone brush to distribute the remaining kiwi jam and decorate with coconut.
It turns out a very tasty roll of airy dough with a slight sourness of kiwi and incredibly tender cream. Be sure to try cooking.
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