Christmas Coffee Roll
Simple and straightforward.
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Ingrédients:
Préparation:
For the filling: Bring 400 ml milk, sugar and vanilla to the boil. Mix 100 ml milk, egg yolk, custard powder and coffee and pour everything into the hot milk.
Boil everything well so that the corn starch of the vanilla pudding dissolves and the vanilla cream becomes firm.
Leave to cool for a few hours and then pass through a fine sieve.
For the sponge cake: Separate the egg whites from the yolks. Beat the egg whites until stiff, add the sugar and then add the egg yolks one by one.
Gently fold in the flour by hand. Spread the batter onto the baking tray with a spatula. I use a reusable baking paper.
Flatten the dough as much as possible and then bake at 170 °C for about 15 minutes. Check that the dough is cooked through, it should be just cooked through and barely browned on the sides.
In the meantime, prepare a clean tea towel by placing it on your work surface and sprinkling with granulated sugar.
When the sponge is done baking, use a butter knife to carefully loosen the edges of the cake. Take the baking sheet and turn it over onto the kitchen towel. Carefully pull off the baking paper.
Immediately roll the cake without filling onto a tea towel and leave to cool for about 30 minutes.
Carefully unroll the roulade and spread ¾ of the coffee cream on it. Place the roulade in the fridge to set.
Whip 100 ml of cream until stiff and carefully fold in the rest of the coffee cream, keeping a small amount of cream for the final decoration.
No more than 2 hours before serving, spread the roulade with the coffee-diplomat cream, sprinkle with chocolate shavings and garnish with a little whipped cream, and chocolate-coated coffee beans if using.
Bon Appetit!
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