During our trip to Bali, I tried roasted cashew nuts with coconut and I loved the association of flavors.

So I decided to prepare a cake as soon as I was back home. It was not easy to choose the “format”, as I didn’t want the coconut to cover the taste of the cashew nuts. And after a long thinking I opted for a roll cake stuffed with chopped cashews, and the result was amazing. 

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This rolled cake is made of:

  • a sponge roll cake
  • a green lemon mascarpone cream
  • roasted cashew chunks

Sponge roll cake

This cake is fluffy and moist. It has to be baked as soon as it’s prepared. It can be frozen once cooked, but for a few days only, otherwise the taste will be altered.

Print Recipe
Prep Time 15 mins
Cook Time 10 mins
Resting Time 30 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 186 kcal

Equipment

  • Scale
  • Sieve
  • Saucepan
  • Stand mixer with flat beater
  • Stand mixer with whip
  • Spatula
  • Baking tray (40cmx30cm)
  • Baking paper or silicone mat
  • Angled spatula

Ingredients
  

  • 45 g Flour
  • 25 g Milk Full fat
  • 30 g Grapeseed oil
  • 55 g Egg yolks Around 3 yolks
  • 10 g White sugar For the egg yolks
  • 100 g Egg whites Around 3 whites
  • 40 g White sugar For the egg whites
  • 1 pinch Salt
  • 40 g Shredded coconut

Instructions
 

  • Preheat the oven at 170°C.
  • Sieve the flour.
  • Warm the milk and the grapeseed oil in the saucepan.
  • Place the egg yolks with 10g of sugar in the bowl of the stand mixer equipped with the whip.
  • Whisk at medium speed until the mixture is thick and lightened in color (ribbon stage). This may take 3 to 5 minutes.
  • Beat the egg whites with the salt and add the 40g of sugar in three times until it forms a soft peak on the whip (a meringue).
  • Use the spatula to combine the two mixtures, gently, in order not to "break" the egg whites meringue.
  • Add few spoons of the eggs mixture to the warm milk and oil and stir using a whisk, to combine the two mixtures. This will allow an easier combination of the oily mixture to the rest of the batter.
  • Add the flour and 30g shredded coconut to the eggs and combine gently using the spatula.
  • Add the oil/milk mixture to the batter and combine using the spatula.
  • Pour evently onto the baking tray covered with parchment paper or a silicone mat. Spread it evenly using the (angled) spatula (it should be around 8mm thick).
  • Scatter the 10g left of shredded coconut all over the cake.
  • Bake for 10 minutes.
  • Let it cool down for at least 30 minutes before rolling it.

Notes

Please refer to the Montage section below to see the use of this preparation.
Keyword Batter, Roll, Sponge

Green lemon mascarpone cream

This cream is very smooth and delicate, and a bit foamy. It can be prepared in advance and frozen for a few days. If you don’t have enough time you can replace it with a mascarpone chantilly like the one used here, and replace the matcha tea by the lemon zests. The result won’t be comparable as the chantilly won’t be creamy like the original recipe.

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 1 hr 15 mins
Total Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices

Equipment

  • Scale
  • Mixing bowl
  • Zester
  • Saucepan
  • Whisk
  • Strainer
  • Stand mixer with whip
  • Cling wrap

Ingredients
  

  • 125 g Whipping cream 35% millk fat
  • 2 pieces Green lemon zests
  • 25 g Egg yolk The yolk of one egg
  • 27 g White sugar
  • 2 g Gelatin (1 sheet) Gold strengh (200 bloom)*
  • 110 g Mascarpone

Instructions
 

  • Reheat the whipping cream and add the lemon zests. Let it infuse for 15 minutes.
  • Soak the gelatin in cold water for 15 minutes.
  • Mix the egg yolk and sugar. Add the warm infused cream.
  • Preapre a "crème anglaise": pour the mixture back into the saucepan and simmer over low heat. It should thicken slightly and coat the back of a spoon*. The temperature should not exceed 84°C.
  • Strain the crème anglaise.
  • Wring gently the gelatin and dissolve it in the crème anglaise.
  • Pour into the bowl of the stand mixer, cover with a cling wrap directly on the surface and leave to cool in the refrigerator for 1 hour.
  • Once the crème anglaise properly cool but not completely set, add the mascarpone and whip like a chantilly. If by mistake you let the cream set, you can leave it at room temperature for 30 minutes before adding the mascarpone.

Notes

Please refer to the Montage section below.
*Please refer to Essentials page.
Keyword Cream, Mascarpone

Montage

Roast 80g of plain cashews (not salted) for 10 minted at 150°C. Chop them once cooled.

Cover a clean tray with cling wrap, and invert the sponge roll on it: the side with the baking paper up.

Carefully peel off the baking paper (the cake should be cold). 

Trim the edges with a sharp knife.

Use a piping bag or an angled spatula to spread evenly the green lemon cream on the sponge. 

Sprinkle generously the cashews.

Roll up the cake gently. 

Decorate it with whole cashews and coconut cubes or raw chips.

Bon appétit!