Homemade Coffee Cream Cake Roll Method
Original flavor Egg Rice cake Too monotonous? Is cocoa too ordinary? Change to Coffee To refresh! This cake roll brimming with power and passion,is rich and inviting, with a moist and elastic texture. Don't miss out on this treat! Cake slice:
Egg yolks
5 pieces, 40 grams of low flour, Butter 40 grams, Egg whites 4 pieces 20 grams of fine sugar, 15 grams of soluble coffee, 70 grams of fine sugar, 5 grams of hot water
Filling:
Mild
Mascarpone cream 250 grams, 10 grams of soluble coffee, 10 grams of powdered sugar Operational steps:
1 Beat the egg yolks with fine sugar until the color lightens
2 Mix 15 grams of soluble coffee with hot water and stir evenly
3 Then add to the egg yolks, mix well
4 Next, sift in the low flour, mix until there are no lumps
5 Finally, pour in the melted butter that has been heated through, and mix thoroughly set aside
6 Add fine sugar to the egg whites in three stages and beat to wet peaks
7 Follow
Risotto cake mixing method to combine the egg yolk batter with the meringue, then pour into a baking dish lined with parchment paper and level it out 8 Bake in a preheated
oven at middle rack, 190 degrees for 11 minutes (adjust temperature according to your oven's characteristics, avoid over-baking which can cause the cake to crack) 9 Remove the baked cake while hot and remove the parchment paper, cover the bottom with a new piece of parchment paper, let it cool on a wire rack
10 Trim the edges of the cake slice slightly for use
11 Beat the mascarpone cream, sugar powder, and 10 grams of soluble coffee until slightly fluid and patterned (chill in the refrigerator if needed)
12 Place parchment paper on a baking sheet, spread the cake slice with the mascarpone mixture, stack one end to form a hill, flatten the other side
13 Start rolling from the end with more filling, secure tightly with the parchment paper, chill in the refrigerator for half an hour, then cut into portions for serving
Finished product appreciation
Appreciate the Finished Dish
