Cooking Time
20 mins
Total Time
15 mins
To
6-8

Preparation

  1. Preheat the oven to 180ºC.

  2. For the dough: separate the yolks from the whites. In an electric mixer, beat the egg whites at maximum speed until stiff. Add the sugar slowly until it is very firm. Add the softened butter, coconut, vanilla essence and mix for about 3 to 4 minutes until well combined. Reduce to minimum speed, add the flour mixed with the baking powder and beat until the mixture is homogeneous and creamy.

  3. For the filling: place a pan over medium heat, add the egg yolks, sugar and water. Using a whisk, stir everything very well until the cream thickens. Once it thickens, remove from the heat and stir a little more and let it cool.

  4. Line a tray (36 x 30 centimetres) with butter and baking paper and spread the dough over the top using a spatula. Bake for around 15 minutes until slightly golden.

  5. When the cake is cooked, remove from the oven. Place a cloth over the cake and turn it over on the table. Remove the tray and carefully peel off the parchment paper. Cut the edges of the cake with a knife. Spread the cake with the egg cream. Using the cloth, carefully roll the cake from one side to the other (remove the cloth as you roll it).

  6. Once rolled up, decorate the pie with the egg custard, grated coconut and wild fruits.