Delicious cajeta and coconut roll ideal for an afternoon among friends.
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Ingredients8 portions
Preparation
Preheat the oven to 180 ° C or 350 F.
Beat the egg whites with half of the sugar to the point of nougat. Apart beat the egg yolks to the cord with the rest of the sugar and incorporate the beaten egg whites together with the flour and starch in an enveloping form.
Pour into a tray previously lined with wax paper, spread out the pasta and bake for 15 minutes or until lightly browned. Take out of the oven and let it cool down
Desmolda the sponge cake on a sheet of waxed and greased paper; rub the condensed milk, sprinkle the nut and roll it up.
Place the roll in a dish and cover it perfectly with the cajeta and sprinkle the coconut.
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