Chocolate Roll with Coconut and Nut Filling

Biscuit dough

In a mixer, beat the egg whites until stiff peaks form

Add the yolks and vanilla and beat for three minutes or until a smooth cream forms

Mix in the flour, salt, and yeast, then add to the dough

Mix gently until fully incorporated

Distribute in a 37 x 26 cm baking dish lined with parchment paper, greased with butter, and dusted with cake flour

Bake in a preheated oven at medium temperature (180°C) for 20 minutes or until the edges start to loosen from the sides of the baking dish

Let cool, then remove from the pan and transfer to a wire rack

Mix together the sweetened condensed milk, egg yolks, coconut, nuts, butter, and vanilla

Distribute in a 37 x 26 cm baking dish lined with parchment paper, greased with butter, and dusted with cake flour

Place the chocolate biscuit dough on top, spreading evenly

Bake in a preheated oven at medium temperature (180°C) for 30 minutes or until a toothpick inserted into the center comes out clean and the edges start to loosen from the sides of the baking dish

Let cool, then remove from the pan and transfer to a wire rack

Distribute the filling on top of the cooled chocolate biscuit dough, spreading evenly

Roll up tightly, applying gentle pressure

Transfer to a rectangular serving dish and let cool completely

Dust with cake flour and serve.