Simple soft and delicious coffee roll cake, preparation is very simple and ready quickly. Follow the recipe.
Ingredients: simple, total time: 60 min.
For the Biscuit Dough:
4 eggs
4 Tablespoons of boiling water
110 g of sugar
70 g of sunflower oil
70 g of flour
1 spoonful of soluble coffee
For the Stuffing:
500 ml of sweet cream
2 Tablespoons of instant coffee
70 g of flakes of dark chocolate or grated or cut in thin sheets
For Decoration:
the rest of the cream for filling the rolls
chocolate decorations for cakes, dark or white or coffee beans as you like.
Preparation:
Biscuit:
Take two deep bowls, separate the egg yolks from the whites. Mix the whites with the 80 g of sugar. The mixture must be thick and compact, mix for about 10 – 11 minutes. Add 30 g of sugar coffee and 4 Tablespoons of boiled water to the egg yolks. Mix well, about 7 minutes, until you get a foamy mixture, then add oil, mix and gradually add flour. (You can also use gluten-free flour cornstarch or rice flour in the same quantity).
When the cream is ready and well mixed, gradually add the mixed egg whites to the cream with a spatula and gently mix by hand, combine the ingredients well until you get a smooth mixture.
Take a 40× 35 cm pan and line it with baking paper as well as the sides. Pour the mixture and level it with a spatula. Bake in the oven with fan at 175 °C for about 15 minutes.
Cream:
While the biscuit is baking, take a deep and little saucepan and prepare the cream for the roll.
Put the coffee and 100 ml of sweet cream in a saucepan, put on a slightly moderate heat and stir until the ingredients are well combined. When combined well, leave aside to cool for a while.
Beat the rest of the sweet cream well for about 10–12 minutes until it becomes a stiff whipped cream.
Put the whipped cream on the side, then take the dark chocolate and chop it into small thin pieces.
When the biscuit is baked, take it out of the oven and let it cool for a few minutes. Take the biscuit out of the pan and place a new baking paper of the same size and turn the biscuit over and remove the baking paper. So turn it again. Let the biscuit cool for 10–15 minutes.
After passed time, take the cream mixed with coffee and add it to the whipped cream and mix again with a mixer. You will need about 5-6 large spoons for the filling. Spread the finished cream over the entire surface on the biscuit and level it with a spatula. Sprinkle over the cream, chocolate that you have cut into fine and thin sheets or grated. Add chocolate as desired. After that, with the help of baking paper, roll the biscuit into a roll, being careful not to spoil the shape. Place the rolled roll in the refrigerator for 40 minutes.
When the roll has cooled, take it out and flatten the cake with the help of a knife to remove the unevenness. Now you will be decorating the cake.
Pour the rest of the cream into a cake syringe and decorate the roll as desired, then add chocolate flakes and line them up.
Leave the cake in the refrigerator to cool for at least 2 hours. Cut into 1 cm slices. Buon appetito!
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