This classic cake will delight you, ideal to share in this Christmas season, with the soft sponge cake with an intense red color and a creamy and rich filling made with cream cheese. Frosty with coconut that gives the perfect Christmas touch.
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Ingredients8 portions
Preparation
Preheat the oven to 180 ° C.
In a bowl beat the whites until they double their volume and reserve. In another bowl beat the yolks with sugar until doubled in volume. Reservation.
With the help of a spatula, mix the two previous preparations. Add the flour and cocoa to the egg mixture, passing them through a sieve. Mix until integrating with soft and enveloping movements and add the coloring.
Pour into a tray with waxed paper and fully extend bake for 10 minutes.
Remove the waxed paper and place on a wet blanket or cloth. Let cool and reserve.
For the bitumen, beat the cream cheese Philadelphia® add little sugar and coconut cream.
Unroll and spread the cream leaving a separation on the edges of approximately 2 cm, roll and refrigerate for 15 minutes.
Spread the remaining cream on the roll until it is completely covered and sprinkle with grated coconut.
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