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Saffron and coconut mousse roll
Saffron and coconut mousse roll
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A homemade saffron sponge roll with coconut mousse in not the most common cake but is a perfect choice to serve together with the coffee from advent to Christmas. You can cover the cake with white chocolate mousse and serve it as a Yule log.

Ingredient List for 8 servings:
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0.5 gr Saffron
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60 gr Flour
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60 gr Potao flour
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3 Eggs
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100 gr Sugar
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1.5 teaspoon Baking powder
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1 tablespoon Water

Button Filling
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300 ml Whip cream
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50 gr Coconut flakes
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50 gr Grated white chocolate

Oven temperature:
250 degrees Celsius
Instructions:
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Preheat the oven at 250 degrees Celsius.
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Whip the sugar and the eggs for 4 minutes.
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Add the flour, potato flour and baking powder and mix well.
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Add the water and mix.
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Place a baking paper in a baking sheet. Pour the batter evenly on the paper.
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Place in the middle of the oven for 5 minutes. Take out the cake and let it cool down.
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Whip the cream and mix with the grated chocolate and coconut flakes.
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Pour evenly on the cake and roll together.
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Place in the fridge for minimum 1 hour.
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Before serving the cake sprinkle some coconut flakes on the cake.
A selection of recipes from the same country.
This recipe is from Denmark
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