Prestige roll recipe

Prestige roll

Ingredients:
6 egg whites
6 gems
6 tablespoons of wheat flour
6 tablespoons of sugar
1 teaspoon of baking powder for cake
Butter paper to line the form
Butter or margarine to grease.

For the coconut filling:
1 package of grated fresh coconut
1 can of condensed milk

For the coconut syrup:
200 g of grated fresh coconut for the syrup
1 cup of sugar for the syrup

For the ganache:
200 g boxed cream
400g milk chocolate

Dough preparation method:

Turn on the oven, medium temperature, 180 degrees. Place the whites in the mixer and beat until stiff, place the yolks and 6 tablespoons of sugar, beat until smooth. Then mix the flour lightly add the baking powder. Grease a mold (38 x 26) with butter or margarine. Lay out the parchment paper and oil the parchment paper as well. Pour the batter with a spatula. Bake at medium temperature for 15 minutes. After that time, do the toothpick test and remove from the oven. Unmold on a table, you can put a parchment paper in the background so that the dough does not stick. Fill with coconut cream and with the help of parchment paper, roll up the cake. Cover with the ganache and coconut syrup. Our roscón is ready.

Prepare the filling:

In a saucepan put the condensed milk and the grated coconut and lead to the fire until you figure it out. You can put a shallow spoonful of margarine. Reserve.

Prepare the ganache:

Chop the chocolate and melt in the microwave, stir Stir until melted and mix with the cream.

Prepare the coconut syrup:

Put the fresh coconut and 1 cup of sugar in a saucepan and boil until the water begins to evaporate. Stay at the point of fine syrup. let it cool.