Coconut roll with jam

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 8 - 10

Matzah, traditionally eaten during the Jewish holiday of Passover, doesn't have a distinct flavor, but that doesn't mean the same goes for the dishes made with it. This colorful roll with raspberry filling is proof of that.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Roll with jam

1/4 cup vegetable oil, plus a little extra for greasing
1/3 cup potato starch, plus a little extra for sprinkling
1 cup sweetened coconut flakes
1/3 cup matzo
1/4 teaspoon salt
Finely grated zest and juice of 1 lemon
8 large eggs
1 cup granulated sugar
Powdered sugar, for dusting
1 cup raspberry jam
Fresh raspberries, for garnish (optional)

Glaze

2 large egg whites
1/2 cup sugar
1/4 tsp finely grated lemon zest
2 teaspoons lemon juice
A pinch of salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: matzo, eggs, coconut flakes, raspberry jam

Cooking the dish according to the recipe:

Preheat oven to 170 degrees.

Using a pastry brush, grease a 27 x 42 cm (11 x 17 in) baking pan with vegetable oil. Line it with parchment paper. Grease again and lightly dust with potato starch, removing any excess.
Spread the coconut flakes on a separate baking sheet. Bake in the oven until lightly toasted, about 8 minutes. Let cool. Finely grind the coconut flakes in a food processor, reserving 1/4 cup, then add the matzo and pulse again. Transfer to a large bowl and stir in the potato starch and salt.

In a bowl, combine 1/4 cup vegetable oil with lemon zest and juice. Set aside. Place the shelled eggs in the bowl and cover with hot tap water. Let sit for 5 minutes.

Then crack the eggs into a bowl and add the sugar. Beat with a mixer on medium-low speed until pale and fluffy, about 1 minute. Increase the speed (slightly less than maximum) and beat until thick and fluffy, about 12 minutes. Gently fold the beaten eggs and sugar into the coconut mixture with a silicone spatula until smooth. Stir in the lemon-butter mixture. Spread the mixture on a baking sheet.
Bake until the cake is golden brown and no indentation remains when pressed, about 18–20 minutes. Transfer to a wire rack and let cool for 5 minutes without removing. Run a knife around the edge of the cake to loosen it.
Lightly dust a kitchen towel with powdered sugar and invert the cake onto it. Remove the parchment paper. Starting from the long side, carefully roll the cake using the towel, then wrap it tightly around the roll. Let cool completely, about 15 minutes.
Place the egg whites, sugar, lemon juice and zest, and a pinch of salt in a heatproof bowl. Set it over a saucepan of simmering water. Do not allow the bowl to touch the boiling water. Whisk until the sugar dissolves, about 3 minutes. Remove the bowl from the heat and beat with a mixer at medium speed until the mixture thickens, becomes glossy, and cools, about 3–5 minutes.
Unroll the cooled cake and spread it with raspberry jam. Roll it up again, frost it, and sprinkle with 1/4 cup of coconut. Serve with raspberries.