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"Rolled" through the coconut


Separate the egg whites from the yolks, beat them with the sugar until they turn into a meringue. Add the yolks and oil and mix until incorporated.

Set aside the mixer and with a spoon add the flour mixed with the baking powder over the egg mixture, stirring gently from the bottom up.

We put the obtained dough in a tray (20 × 35) and put it in the oven over medium heat, about 20 minutes or until it passes the toothpick test (take a toothpick, stick it in the middle of the top and if it comes out clean then it is baked). My tray is smaller (20 × 30) and my countertop came out taller.

Remove the top from the oven and let it cool, then cut it into cubes.

We prepare the icing like this: we put all the ingredients in a saucepan, except for the rooster and let it boil for a few minutes. Let it cool a bit, then with a fork take a cube and pass it through the icing and the coconut.

At the end, we enjoy our "roll" with a cup of coffee or a glass of milk.

Have fun!


What is coconut flour?

Coconut flour is a nutritious food because contains 50% dietary fiber, protein and minerals. In addition, the most important thing is the low content of carbohydrates and starch. The fat it contains is completely healthy. It tastes and smells delicious and is also very nutritious. We decided to highlight the following characteristics of coconut flour:

  • It is a good alternative to wheat flour, because it does not contain gluten and lactose.
  • Contains about 45% fiber. Thus, it can promote intestinal transit.
  • It is rich in good fats. According to an article published in the magazine Progress in Cardiovascular Diseases, it contains a fatty acid called lauric acid. This fatty acid does not adversely affect cardiovascular health and also raises good cholesterol levels.
  • It takes less of this flour to cook, which compensates for the fact that it is more expensive than wheat flour.
  • It is suitable for vegans.

"Rolled" cake & # 8211 Fluffy chocolate-coated countertop with coconut flakes

Ingredients for decoration: 1 bag of 150 grams of ground walnut, 1 bag of coconut.

How is it prepared?

Countertop preparation

Beat the butter, add the sugar and vanilla sugar and mix well. Add the eggs, mix well, pour the milk (kept at room temperature) and mix well all the ingredients. Add the flour together with the baking powder in the rain and mix.

The obtained composition is poured into a normal tray, with a size of 21 × 33, lined with baking paper and butter, and baked over medium heat for about 30 minutes. Leave the baking tray to cool and cut into cubes.

Preparation of the glaze

Melt the butter, add the sugar and mix until it melts. Then add the cocoa, chocolate and stir until the chocolate melts. Pour over the milk and rum essence. The syrup obtained is allowed to cool slightly.

Take each cube off the counter and pass it through the syrup. It doesn't leave much because it soaks quickly. Then roll in ground walnuts, or coconut. They are excellent cakes, if they are covered with food foil so that they do not dry out, they can last a few days as fresh.


A delicious coconut "roll" & # 8211 try this simple recipe with fluffy top and chocolate syrup

Countertop preparation: beat the butter, add the sugar and vanilla sugar and mix well. Add the eggs, mix well, pour the milk (kept at room temperature) and mix well all the ingredients.

Add the flour together with the baking powder in the rain and mix. The obtained composition is poured into a normal tray, with a size of 21 × 33, lined with baking paper and butter, and baked over medium heat for about 30 minutes. Leave the baking tray to cool and cut into cubes.

Glaze preparation: melt the butter, add the sugar and mix until melted. Then add the cocoa, chocolate and stir until the chocolate melts. Pour over the milk and rum essence. The syrup obtained is allowed to cool slightly.

Take each cube off the counter and pass it through the syrup. It doesn't leave much because it soaks quickly. Then roll in ground walnuts, or coconut. They are excellent cakes, if they are covered with food foil so that they do not dry out, they can last a few days as fresh.


Syrupy cake rolled in coconut

It is a homemade cake that does not require much skill and many ingredients and that you never fail. It also does not waste much time for its preparation and is a very tasty, fluffy and fragrant cake.

Ingredient:

  • 2 cups flour
  • 1/2 cup milk
  • 1/2 cup oil
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon of ammonia or baking soda
  • salt.

For syrup:

  • 1 cup sugar
  • 1 cup water
  • rum essence
  • 1/4 packet of butter
  • 1 tablespoon of nescafe or chocolate in an envelope (optional)
  • coconut for rolling.

Separate the yolk from the egg whites and beat the egg whites with the sugar with the mixer, until the foam becomes sticky, and put a pinch of salt over the yolk and rub with the oil. Pour over the egg whites and mix, with a spatula, slowly from the bottom up, then pour the milk and finally the flour. Dissolve a teaspoon of ammonia or baking soda in lemon juice or vinegar and incorporate into the composition. It is poured into a tray in which baking paper is placed, which is greased with oil or butter, after which it is put in the hot oven. A suitable, not too large tray is indicated for this quantity.

The syrup is made in a saucepan. Brown the sugar a little, then add a cup of water and let it dissolve, then turn off the heat, put the butter, rum essence and, optionally, a tablespoon of nescafe or chocolate in an envelope. Leave the cake to cool, so that it can be cut into cubes, roll in syrup and then in coconut.


Rolled cake recipe: INGREDIENTS

Rolled cake recipe: For the countertop

200 g flour
200 g caster sugar
5 eggs
1 teaspoon baking powder
2 vials of vanilla essence
130 g melted butter

Rolled cake recipe: For the icing

100 g butter
250 ml milk
65 g cocoa
370 g sugar (powder or cough)
1 ampoule of rom essence

Rolled cake recipe: For rolling

Rolled cake recipe: Methods of preparation

Preheat the oven to high temperature.

In a large bowl, beat the eggs with a mixer. Gradually add the sugar and vanilla, until you get a smooth and fine mixture.

Gradually pour the flour and baking powder, mixing lightly and with wide gestures with a spatula. When it is homogeneous, pour the butter (melted and left at room temperature) and mix.

Put the composition in a non-stick pan and bake for 25 minutes. Leave the sponge cake to cool and grab the icing.

Melt the butter lightly in a saucepan, pour the milk and mix. Sift the sugar and cocoa powder, stir slowly until the icing begins to thicken. Towards the end, add the rum essence. Leave the icing to cool a bit.

Meanwhile, cut the sponge cake into cubes. Insert, in turn, a fork in each cube, soak well in the glaze until evenly covered, drain the excess and pass through the coconut.


Rolled with muesli with cherries and coconut & # 8211 fasting recipe

When we say rolled, the thought leads us to the traditional sponge cake soaked in chocolate and coconut sauce. This time they come with a new recipe without chocolate and on top and vegan! Indeed, chocolate lovers prefer the one that made our weekends sweet during our childhood, but they will surely fall in love with it too!

Slightly sweet and sour taste, moist interior in which you can find as many fruits, oatmeal, seeds, syrupy and literally rolled in coconut, you wouldn't even say it would be vegan!

Simple ingredients available to anyone, and the preparation method only makes you want to turn on the oven quickly.

Stay tuned for the list of ingredients and how to prepare it and you will get a wonderful roll with the taste that takes you back to the warm season!

Dough ingredients:

  • 200 g white flour
  • 60 g almond flakes
  • 60 g fruit muesli / biscuits Crushed / breadcrumbs
  • 5 g baking powder
  • 5 g baking soda
  • 150 g caster sugar
  • A pinch of salt
  • 220 g coconut or plain vegetable yogurt
  • 200 ml soy / coconut / almond milk
  • 50 ml vegetable oil
  • 150 ml thick cherry syrup / strawberries / raspberries /
  • 30-40 g coconut flakes

Method of preparation:

Preheat the oven to 180 degrees Celsius.

Wallpaper a tray with baking paper.

In a bowl mix all the dry ingredients (flour, almond flour, muesli, baking powder and baking soda)

Separately in another bowl put the wet ingredients, sugar, salt powder, almond extract and mix them until the sugar melts. (Yogurt, milk, sugar, oil, salt powder, vanilla extract)

Put the dry ingredients over the composition of wet ingredients and mix.

Pour the composition into the pan and put it in the oven for 40-45 minutes or until it passes the toothpick test.

Let it cool in the pan in which it was baked for 10 minutes, then take it out on a grill and let it cool.

Cut the edges and cut it into 16 equal squares. We put them in the syrup, drain the excess syrup, then roll them in coconut.


Cake rolled in coconut flakes

One of my mother's favorite recipes was the & # 8220 rolled & # 8220 cake. That's what my mother called him. Fluffy countertop, wrapped in cocoa glaze and then rolled in coconut flakes or ground walnuts.

We never got tired of her! We thought it was incredibly tasty!

It later became Andrei's favorite cake. And she ate happily until I discovered gluten intolerance.

So I figured out how to adapt it so that it would be just as delicious and he wouldn't feel the difference.

And because we sometimes have restrictions on cocoa, we made the icing with carob powder, but you can change it to your liking.

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 6 eggs
  • 1/3 cup honey
  • 1 teaspoon vanilla essence
  • 4 tablespoons coconut oil (melted)

Glaze ingredients:

  • 2 tablespoons honey
  • 1/4 cup carob powder (or cocoa)
  • 2 tablespoons coconut oil (melted)
  • 1/2 cup hot water

Mix the coconut flour in a bowl with the baking soda and make sure they & # 8211 are not lumpy.

In another bowl, place the rest of the ingredients on the counter or, if you prefer, directly in the blender. Mix the ingredients well and then add the coconut flour and baking soda. The composition should have a creamy consistency, like a thick cream.

Put it in a baking dish in the preheated oven and bake for about 20 minutes or until the toothpick inserted in the middle remains dry.

Wait for the countertop to cool and then cut it into small pieces as desired.

In a separate bowl, prepare the icing by adding all the ingredients and mixing well, until the honey melts and the coconut oil is integrated into the composition.

Wrap each piece in icing and then roll it through coconut flakes. I used a cup and a half of coconut flakes in this recipe.


Assembly?

I was telling you I had other plans for this countertop. That's how I was prepared. To make the slit cake. I started making cream, and the shell (sweet cheese) I had made the day before, I was disappointed.

I have a recipe for homemade cheese which always comes out to me. But now I said to force the note and I kept squeezing the gauze up. And so I came out with a cheese that was crushed when mixed and had the texture of grated Parmesan cheese. What's more, I came out with a cream cheese that I couldn't use on such a delicious, fluffy countertop.

I cut it into squares only after it cooled!


Coconut cake # 8222

Preparation time: 25 min
Cooking time: 25 min
Ready in: 50
INGREDIENTS
For the countertop
200 g flour
200 g caster sugar
5 eggs
1 teaspoon baking powder
2 vials of vanilla essence
130 g melted butter
For the icing
100 g butter
250 ml milk
65 g cocoa
370 g sugar (powder or cough)
1 ampoule of rom essence
For rolling
250 g coconut
METHOD OF PREPARATION
Australians call it "Lamington" because theirs is the original recipe, and we call it the coconut roll cake. Whatever its name, it is one of the best homemade cakes in the world, without question! It is easier than you think and has an undeniable success among young and old alike!

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Recipe for "coconut roll cake"

A homemade cake that you can quickly prepare from just a few ingredients. Known all over the world, under several names, the cake rolled with coconut is made in just a few steps.

For starters, preheat the oven to high temperature.

In a large bowl, beat the eggs with a mixer. Gradually add the sugar and vanilla, until you get a smooth and fine mixture. Gradually pour the flour and baking powder, mixing lightly and with wide gestures with a spatula.

When it is homogeneous, pour the butter (melted and left at room temperature) and mix. Put the composition in a non-stick pan and bake for 25 minutes. Leave the sponge cake to cool and grab the icing. Melt the butter lightly in a saucepan, pour the milk and mix. Sift the sugar and cocoa powder, stir slowly until the icing begins to thicken.

Towards the end, add the rum essence. Leave the icing to cool a bit. Meanwhile, cut the sponge cake into cubes. Insert, in turn, a fork in each cube, soak well in the glaze until evenly covered, drain the excess and pass through the coconut.


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