Coffee cream cake roll
By VicentaLakin
It's too simple? Coco too ordinary? Let's get some more coffee! This cake roll is full of strength and passion, it's so sweet, it's so wet and flexible, don't miss it
Recipe Recommendations
- egg yolk of 5
- low powder 40 grams
- butter 40 grams
- protein of 4
- fine sugar 70 grams
- instant coffee 15 grams
- hot water 5 grams
- light cream 250 grams
- powdered sugar 10 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Coffee cream cake roll
1
The egg yolk is added to the sugar, and it's sent out to light with an electric omelet
2
Fifteen g of velvet coffee mixed with hot water
3
And then you add it to the yolk
4
Then you sift in low powder, and you mix it up to nothing
5
Finally, it's melted. We'll mix it up
6
The protein is three times added to the fine sugar to the wet hair bubble
7
You mix the yolk with the protein in a tweaked pan, and then you pour it into a pan with oil
8
It's in the middle of a preheated oven, 190 degrees up and down, 11 points up
9
The baked cake takes out the paper and covers it while it's hot
10
Cake slices were cut off a little bit
11
Light cream with sugar powder and 10 grams of fast coffee until it's slightly mobile and textive
12
Put a sheet of oil on a cake piece, put cream on it, pile one up on a hill, spread the other half, spread out (as illustrated)
13
Then you start with the top of the cream, and then you're gonna twist the paper, and then you're gonna freeze the fridge for half an hour, and then you're gonna take the cut off
14
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