The time has come for the recipe for a very classic Swiss roll. Cinnamon cookies and apple tarts, because i noticed there is only one chocolate chip cookie roll on the blog so far … the classic is badly needed again! It’s delicious Strawberry Coconut Swiss Roll I make it with cream cheese filling at least once a year for my Muddi, because he loves her and receives it on the occasion of her birthday today!
In fact, I’ve never dared to try Swiss rolls before because I always thought I couldn’t. In retrospect, it really makes you laugh, because it’s unscientific to make such a full roll! Plus, it makes really quick and is great to make – bake today, fill it up, then decorate and enjoy it tomorrow. Gaaaaaaaanz simply! Give it a try! By the way, this specimen is not only great with strawberries but also with raspberries!
Ingredients for the strawberry coconut Swiss roll
For the cookie:
1 pinch of salt
1 packet Bourbon vanilla sugar
100 g of flour
1 teaspoon baking powder
6 gelatin sheets
250 g strawberries
200 g cream cheese
50 grams of sugar
2 tablespoons lemon juice
200 ml of cream
2 tablespoons coconut liqueur (to taste)
3 tablespoons of dried coconut
a handful of chopped strawberries
approx. 200 ml cream
approx. 5 – 6 strawberries
toasted coconut chips
Making the strawberry coconut swiss roll with cream cheese
Preheat the oven to 200 ° C (convection 175 ° C).
Separate the eggs for the dough. Beat the whites with 4 tablespoons of cold water and a pinch of salt until firm, finally sprinkle with the sugar and vanilla sugar. Add the egg yolks one at a time. Mix the flour and baking powder, sift into the egg mixture and incorporate.
Line a 30 x 40 baking sheet with parchment paper. Spread the mixture evenly on top. Bake in the preheated oven for about 10 to 12 minutes.
Take the tray out of the oven. Turn the cake into a kitchen towel dusted with sugar, carefully remove the baking paper. Roll up the dishcloth on the long side and let it cool for about 1 hour.
For the filling, soak the gelatin in cold water. Wash, clean and mash the strawberries. Mix cream cheese, sugar, lemon juice, coconut liqueur with desiccated coconut if desired. Heat the strawberry puree with gelatin and dissolve the gelatin. Add the fruit mixture to the cream cheese mixture and stir. Chill the mixture for about 15 minutes, beat the cream, and stir with the cream cheese mixture after 15 minutes. Chill again until the dough gels.
Unroll the cake, spread the fruit mixture and some chopped strawberries on top, then roll the roll up the long side with the help of the kitchen towel. Let cool for 2 hours.
Before serving, whip the cream, spread the roll with it and decorate with strawberries and coconut chips.
I wish you something!