- * 500 ml of milk
- * 100 g sugar
- * 75 g flour
- * 25 g butter
- * vanilla essence
- * 100 g coconut
- * 100 g ground walnuts
- * 200 ml liquid cream
Preparation Turkish roll:
We boil half of the amount of milk. We mix the sugar with the flour, then we "dissolve" everything with the rest of the cold milk. When the boiled milk boils, pour the composition with flour, in a thin thread and mix continuously, so that no lumps form.
Boil over low heat, stirring constantly, until you get a thick pudding. Incorporate the butter and vanilla essence, let it cool.
In the tray (25/35 cm) in which we will build the cake we put the coconut in a uniform layer. On top we put the pudding, with the spoon from place to place, then we level it carefully, so as not to spoil the coconut layer.
After the pudding has cooled completely, add the whipped cream and level. Sprinkle with ground walnuts
and refrigerate for at least 2 hours, when the pudding layer will harden considerably.
With a sharp knife we cut long and narrow strips, then each strip is rolled, thus obtaining some mini-rolls, rolls that I have dreamed of since Gaby posted them . :)) Long live Gaby, long live. :))