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Recipe of Roll of Cajeta with Coco
Recipe

Roll of Cajeta with Coco

45 mins
Half
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Delicious cajeta and coconut roll ideal for an afternoon among friends.
Learn more about Brenda Sanchez

Ingredients

8 portions
  • 6 egg whites
  • 1 cup powdered sugar
  • 6 egg yolks
  • 1/2 cups flour
  • 3 tablespoons cornstarch
  • 1 can condensed milk
  • 100 grams walnut, chopped
  • 2 cups cajeta - Mexican carmelized goat milk sweet
  • 1/2 cups grated sweet coconut

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.

PRESENTATION

Spread cajeta melted on the piece of roll and sprinkle with grated coconut.

TIPS

Preparation time 35 mins Baking time 15 mins

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Rossy D Serrano
02/05/2014 14:41:42
muy.bien riquisimo..me.encantara.hacerlo!!

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