I really like coffee desserts because they are scented and flavored with coffee, which I love.
The cream for this roll cake may seem complicated to prepare at first glance,
but once you put in the work and make it, you will find out that it is not.
You need to be careful about the temperature of the eggs when cooking,
but then it’s a complete bummer.
I was really excited about this roll cake. It is quite quickly ready and really delicious.
Definitely worth a try!!!
Sponge:
6 eggs (separated)
105 g of granulated sugar
70 g all-purpose flour
30 g of cocoa
45 g brewed coffee (press)
60 g of oil
pinch of salt
It is possible to double the quantity and bake 2 sponges.
You can use the second sponge for the final wrapping of the roll cake.
CREAM:
4 whole eggs
90 g of granulated sugar
20 g of water
6 g of instant coffee
360 g butter at room temperature
90 g of glucose syrup (can be omitted, you can replace it with honey
or with the same amount of sugar)
To complete you will need:
nuts, cocoa, fruit, grated sponge – optional
Direction:
Mix and sift the flour and cocoa into a bowl. Leave aside.
Mix the oil with the warm coffee and also set aside.
Preheat the oven to 180°C (350°F).
Separate the whites from the yolks.
Put the egg whites in a stand mixer, add a pinch of salt and start whipping.
Once foam starts to form, sprinkle in the sugar.
Whip stiff peaks, it takes about 6 minutes on high speed.
Then start adding the yolks to the whites one at a time.
Let it beat for a while longer and the mixture will rise nicely.
Slowly pour the coffee and oil into the whisking mixture.
Continue beating for about 2 more minutes.
Turn off the robot and mix in the flour and cocoa by hand.
Then pour the mixture onto the baking sheet and bake for 10-12 minutes.
Remove the cake from the oven and let it cool.
After about an hour, it is already possible to fill the roll.
Preparation of the cream:
Mix the water with the coffee and set aside.
Mix the eggs with the sugar in a saucepan and mix with a whisk.
Add coffee to the eggs and sugar in the pot.
Place on the stove and slowly bring to a boil, stirring constantly.
ATTENTION! Mix really thoroughly with a whisk so that the eggs don’t curdle.
ONCE IT REACHES 82-84°C (180°F), IMMEDIATELY REMOVE FROM STOVE.
Transfer to stand mixer and start whipping.
Start at low and slowly increase.
The mixture will swell and lighten nicely, and at the same time it will start to cool.
When you reach a temperature of 30°C (86°F),
reduce the speed and start adding the butter.
After adding the butter, wipe the bowl and
beat the cream on high speed for a few minutes.
If the cream is too thin, put it in the fridge
to cool for 10 minutes and then beat it again.
Finish:
Spread the cream in a thin layer on the baked body and roll it up using paper.
Once it’s rolled up, wrap it back in the paper and tighten it tightly so there’s no hole in the middle.
Decorate according to your imagination!
Happy baking!!!
Baking cakes is my big passion, which I have hopelessly fall in love. Join me and I will tell you the secrets of perfect cakes. Step by step, together we will create a perfect cake, cupcake or pastry that will melt on the tongue.
