Holiday Toasted Coconut & Almond Roulade
A festive roulade filled with whipped cream and toasted coconut, perfect for the holidays.
Ingredients
- 4.0 large eggs, separated
- 0.5 cup granulated sugar
- 1.0 teaspoon vanilla extract
- 1.0 cup almond flour
- 0.5 cup shredded toasted coconut
- 0.5 teaspoon baking powder
- 0.0 pinch salt
- 0.2 cup heavy whipping cream
- 0.5 cup mascarpone cheese
- 2.0 tablespoons powdered sugar
- 1.0 teaspoon coconut extract
- 0.5 cup toasted coconut flakes
- 0.0 optional edible gold dust
- 0.0 for garnish fresh mint leaves
Instructions
- Preheat your oven to 180°C (350°F). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper hangs over the edges for easy lifting.
- In a mixing bowl, whisk the egg whites until soft peaks form. Gradually add granulated sugar, continuing to whisk until stiff peaks form. Set aside.
- In another bowl, whisk together the egg yolks, vanilla extract, almond flour, baking powder, and a pinch of salt until well combined.
- Gently fold the egg whites into the yolk mixture using a spatula. Be careful not to deflate the mixture. Once combined, fold in the shredded toasted coconut.
- Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 12 to 15 minutes, or until golden brown and springy to touch.
- While baking, place a clean kitchen towel on a flat surface and dust it with powdered sugar. Once the roulade is done baking, turn it out onto the towel and peel off the parchment paper. Starting from one end, carefully roll the cake in the towel, creating a tight spiral. Allow it to cool completely.
- In a cold bowl, whip the heavy cream until it starts to thicken. Add the mascarpone cheese, powdered sugar, and coconut extract. Continue whipping until stiff peaks form.
- Once the roulade is cool, gently unroll it. Spread the whipped filling evenly over the cake, leaving a small margin around the edges.
- Carefully roll the cake back up without the towel, starting from the edge where the filling is closest. Transfer the roulade to a serving platter, seam side down.
- Dust with powdered sugar or edible gold dust, if using. Finish with a sprinkle of toasted coconut flakes and adorn with fresh mint leaves for an elegant touch.
- Refrigerate for at least 30 minutes to allow flavors to meld. Slice into portions and serve chilled.
Notes
Best served chilled and can be garnished with fresh mint leaves.