How to bake a coffee roulade:

1. cake layer:

   • Mix cornstarch with 3 tablespoons of milk.
   • Slowly boil the remaining milk with sugar.
   • Stir in the cornstarch mixture and let it boil for a few seconds while stirring with a whisk.
   • Transfer the mixture to a bowl and let it cool completely.
   • Ad in cooled espresso shot and mix well.
   • Take your heavy cream and whip it in a separate bowl.
   • Ad whipped cream to cooled-espresso-mixture.

2. Coffee - Cream:

   • Preheat the oven to 200°C.
   • Separate the eggs. Beat the egg yolks, vanilla sugar, and 1/3 of sugar until creamy (the egg yolks are properly creamy when the mixture becomes light and increases in volume - about 10 minutes with a hand mixer).
   • Whip the egg whites with the remaining sugar until stiff peaks form.
   • Stir 1/3 of the egg white mixture into the egg yolk mixture, then fold in the remaining egg white mixture and the flour.
   • Spread the mixture evenly on a prepared baking sheet lined with parchment paper and bake on the middle rack for 12 minutes.

3. Roll it:

   • Sprinkle parchment paper with granulated sugar. Invert the sponge cake onto it and peel off the parchment paper that was baked with it.
   • Allow the sponge cake to cool covered.
   • After the sponge cake has cooled, turn it over.
   • Spread 2/3 of the cream on the sponge cake and refrigerate for about 30 minutes.
   • Roll the sponge cake tightly with the help of the parchment paper.
   • The sealed side of the cake should be facing down.
   • Wrap the roll in parchment paper and refrigerate for about 2 hours.
   • Garnish with the remaining coffee cream.