Rocambole of Prestige (Coconut Roll Cake)

Cake Preparation:

1. Preheat oven to 180°C (350°F).
2. Beat the egg whites until stiff peaks form.
3. In a separate bowl, beat the egg yolks with 6 tablespoons sugar until smooth and creamy.
4. Gently fold the beaten whites into the yolk mixture.
5. Sift together the flour and baking powder and gently fold into the egg mixture.
6. Grease a 38 x 26 cm baking pan with butter or margarine and line with parchment paper.
7. Spread the batter evenly in the pan using a spatula.
8. Bake at medium heat (180°C/350°F) for 15 minutes. Test with a toothpick; it should come out clean.
9. Remove from oven, carefully unroll onto a table with parchment paper to prevent sticking.

Coconut Filling (Shell):

1. In a small pan, combine condensed milk and shredded coconut.
2. Heat lightly until thickened (optionally add a teaspoon of butter for extra richness).
3. Spread over the warm cake.

Rolling the Cake:

1. Using parchment paper, roll the cake carefully into a log shape.
2. Place on a serving tray.

Ganache Preparation:

1. Chop or melt the milk chocolate in the microwave.
2. Stir in heavy cream until smooth.
3. Pour over the rolled cake.

Coconut Syrup (Broth):

1. In a small pan, combine grated fresh coconut and sugar.
2. Heat until the sugar dissolves and the mixture forms a thin syrup.
3. Allow to cool slightly and pour over the ganache.

Finishing:

• Optionally sprinkle extra coconut on top for decoration.
• Chill slightly before serving to set the ganache.