Coffee cream roll
Instructions
Preparation of the roll.
In a bowl mix the egg yolks with sugar, add the sifted flour, melted butter and cocoa, sifted.
After mixed well the ingredients are incorporated, very gently, the egg whites.
A rectangular Pan lined with a sheet of parchment paper greased with butter and pour the mixture evenly spreading and levelling in a layer of about 1 inch and a half.
Heat oven to 220 degrees, bake the bread pan and simmer until the cake is golden brown (12-15 minutes).
Turn it over onto a cloth slightly damp cloth, gently pull the paper, wrap the cake in towel and let cool.
Prepare the filling: beat the egg yolks with the sugar and cornstarch, add slowly the hot milk and transfer the mixture into a saucepan placed over very gentle heat.
Stir constantly until the cream will thicken up.
Remove from heat and continue to stir until it has cooled down.
Put in refrigerator for 1 hour reminding you to mix it a few times.
Remove from refrigerator, add coffee and whipped cream.
Spread with 3/4 of the cream, the sweet, gently roll it and spread it with the same also cream on the surface.
Prepare the topping by melt in a Bain-Marie chocolate chopped, pour it on a plate to hang marble lisciatelo and evenly with a spatula.
Formed the shavings scraping the chocolate with very sharp blade of a knife that will keep tilted at 45 degrees or so.
As you go in the place every now and then the knife in boiling water.
Cover the rolls with chocolate shavings, spolverizzateli with icing sugar.
NB.
For a result without surprises, you can add to the mixture for the roll of dough half a teaspoon of baking powder with the flour.
Ingredients and dosing for 4 persons
- For the roll:
- 4 eggs
- 90 g of sugar
- 50 G = = cocoa powder
- 30 g of butter
- 90 g of flour
- For the cream:
- 8 egg yolks
- 150 g of sugar
- 2 tablespoons of cornstarch
- 80 cl of hot milk
- 5 tablespoons of strong espresso coffee
- 40 cl of cream
- For the garnish:
- 200 g of chocolate
- Icing sugar