How to make
Crack the eggs into a bowl and add a pinch of salt. Beat with a mixer for 5 minutes.
Continue to beat, by adding the sugar in portions, until a thick creamy mass is obtained.
In another bowl, mix the flour, coconut shavings, vanilla sugar and baking powder.
Add with a spoon to the egg mixture, while stirring, until the products are homogenized.
Line the large oven tray with a piece of baking paper.
Pour the cake mixture, level it out and bake the sponge cake layer at 390°F (200°C) in a preheated oven with a fan for 5-8 minutes.
Immediately after it is baked, turn the sponge cake layer onto a damp cloth, remove the paper and roll it into a roll. Leave it to cool.
Unroll the cooled sponge cake layer and spread it with blueberry jam, sprinkle it with coconut shavings and spread a thick layer of whipped cream.
Roll it up again. For the cream roll decoration, whip the cream and spread the roll with it.
Garnish with some Raffaello candies and sprinkle coconut and cocoa on your coconut cream roll with blueberry jam.
Enjoy!
