Koko Rolat

Preparation steps

• Whisk the eggs with the sugar.
• Turn off the mixer and, stirring quite slowly, add the sifted flour with cocoa powder.
• Transfer to an oiled baking tray lined with parchment paper.
• Bake over medium heat until the sides separate from the pan and the toothpick stuck in the middle comes out clean. Leave it to stand for about 10 minutes in the oven with the neck open.
• In the meantime, wet a kitchen thin towel that doesn’t let out hair — drain it well just to keep it moist to the touch. Lay a towel on the work surface.
• When the roll is warm-not hot-not cold, hand it out slowly on a wet towel and roll it into the roll with a wet towel. Leave to stand until completely cooled and while you prepare the filling.
• File:
• Separate a little of 1 / 2l of milk. Thus mix the flour into a thick, smooth porridge.
• Pour the sugar into the rest of the milk and heat until it boils.
• Add the flour mash and cook as a pudding.
• Remove from heat. In the hot filling, add the coconut flour and stir.
• Allow to cool completely.
• Whisk the butter with a mixer and add it to the cold upper mixture. Whisk them together frothily.
• Unroll the cold roll, fill it and roll it again.
• This time wrap it in plastic wrap and leave it in the fridge overnight.
• The next day, unwrap the foil and pour the roll with white glaze, sprinkle with grated coconut.
• White glaze:
• On a very low heat (or in a water bath), melt the white chocolate with the sweet cream, stirring constantly. Allow to cool slightly and pour over the rolls slowly.