Dulce de leche roll recipe

Dulce de leche roll

Ingredients

4 eggs
8 tablespoons of water
2 cups (tea) of sugar
2 cups (wheat flour)
1 tablespoon (dessert) baking powder

Stuffed:
1 can of dulce de leche
Shredded coconut for sprinkling

Directions:
Beat the egg yolks with the water, add the sugar and continue beating.

Put the wheat flour, the chemical yeast and finally the snow whites.
Lightly baked in a long, shallow, rectangular roast, spread with margarine and dusted with wheat flour. 
After roasting, flip while still hot onto a damp tea towel. 
Spread the dulce de leche over this dough and, with the help of the kitchen towel, roll up the roscón. 
Once rolled, the edge should face down. 
Top with dulce de leche and sprinkle with shredded coconut or icing sugar.