Cranberry roulade with white chocolate & coconut cream
Sweet recipes
Sweet, tart, and indulgent, this cranberry roulade is the perfect centerpiece for your holiday table. The rich cranberry-coconut filling balances beautifully with the soft, sponge-like base.
Recipe: Natural Nordic
Photo: Natural Nordic
Recipe: Natural Nordic
Photo: Natural Nordic
Ingredients
Base
- 4 eggs
- 1½ dl sugar (we used ½ sugar ½ flower honey)
- 1 tsp baking powder
- 1 dl all-purpose flour
- ¾ dl potato flour
Filling
- 3 tbsp Natural Nordic cranberry powder
- 100 g white chocolate (melted)
- 1½ dl coconut cream
Directions
- Preheat the oven to 225°C. Whisk eggs and sugar until fluffy.
- Combine dry ingredients and add the sieved flour into the egg mixture. Fold gently. Spread evenly on a baking tray lined with parchment paper.
- Bake for 6–8 minutes. Flip onto a sugared parchment paper and peel off the baking paper.
- Mix cranberry powder, melted chocolate, and coconut cream for the filling. Spread onto the cooled base.
- Roll tightly, starting from the longer side, and refrigerate before slicing.