Kerstrol with Greek yogurt
Kerstrol with Greek yogurt, coconut and craisins blueberries
- 4 medium sized egg
- 100 g cane sugar
- 100 g self raising flour
- 2 tl biscuit and speculaas spices
- 1 medium oranges cleaned up
- 20 g fine cristalsugar
- 500 g Greek yogurt (0% fat)
- 125 g craisins blueberry bag 150 g
- 3 el grated coconut
- 4 bag vanilla sugar
Preheat the oven to 200 ° C.
Beat with a mixer the eggs with the cane sugar in 5 min. Thick and airy.
Fold in the flour and the chicken spices. Grate the orange zest of the orange and spat the grater through the batter.
Line the roasting pan with parchment paper and spread the batter over it. Tap the mold on the counter a few times to evenly distribute the batter.
Bake in approx. 10 minutes in the middle of the oven.
Sprinkle a sheet of baking paper with the fine granulated sugar. Turn over the roasting tray with the short side towards you.
Remove the baking paper that the cake is baked on. Roll the dough tight with the baking paper with sugar.
Turn the sides of the paper close, as if with a candy. Allow to cool for 1 hour.
Mix the yogurt with the snack fruit, the coconut and the vanilla sugar.
Carefully roll out the rolling pin again and brush with the yoghurt mixture. Leaves 3 cm uncovered at the end of the short side.
Roll up the cake again, but without paper.
Mix the rest of the yogurt with the rest of the vanilla sugar. Place the roll on a dish and brush evenly with the vanilla yoghurt.
Sprinkle with the rest of the snack fruit or make beautiful Christmas shapes with it. Yummy! .
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