Coffee Roulade
Description
I thought you might like some coffee, since you always do. -S1E04
Ingredients
- 5 eggs
- 8g vanilla sugar
- 120g sugar
- 120g flour
- 20g cornstarch
- 250ml milk
- 70g sugar
- 1 doubleshot espresso
- 1 tsp instant coffee powder
Cake Layer:
Coffee-Cream:
Instructions
- 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.
- 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.
- 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.
How to bake a coffee roulade:
