Mocha Cake Roll

0
Average: 0 (0 votes)
(0 votes)
Mocha Cake Roll
share Share
print
bookmark_border Copy URL
Health Score:
4,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
1
For the cake
6 eggs
250 grams sugar
1 packet Vanilla sugar
125 grams Pastry flour
50 grams cornstarch
1 heaping tsp Baking powder
1 generous pinch salt
For the filling
1 packet Chocolate pudding
1 Tbsp cornstarch
2 Tbsps Cocoa
2 heaping Tbsps Instant coffee
125 grams sugar
500 milliliters milk
250 grams butter
To decorate
150 grams Couverture
300 grams Whipped cream
2 packets Vanilla sugar
fresh Raspberries
How healthy are the main ingredients?
Whipped creamsugarsugareggsaltCocoa

Preparation steps

1.

For the cake: Beat the egg yolks with warm water until frothy. Add 2/3 of the sugar and vanilla sugar. Stir until creamy.

2.

Beat the egg whites until stiff with the salt and the remaining sugar. Fold the egg whites into the egg yolks.

3.

Sift the flour, cornstarch, and baking powder over the egg mixture. Fold into the eggs, but be careful not to over stir.

4.

Spread the dough thinly on a parchment-lined baking tray. Bake in a preheated oven for 10 minutes at 200°C (approximately 400°F).

5.

Turn the cake out onto a sugared cotton towel. Remove the parchment paper from the dough. Roll the dough with the towel and leave to cool.

6.

Meanwhile, for the filling: Mix the pudding powder with the cornstarch, cocoa, coffee powder, and sugar with a little cold milk. Bring the rest of the milk to a boil and stir in the pudding mixture. Bring to a boil again while stirring.Let the pudding cool, stirring occasionally so that a skin doesn't form on top. Stir the the butter while the pudding is still warm.

7.

To assemble: Carefully unroll the cooled sponge cake and spread with 2/3 of the filling. Reroll the cake using the towel to help.

8.

To decorate: Melt the chocolate couverture in a bowl over a pot of simmering water. Spread a thin coat of the chocolate with a pallet knife on a marble plate or a cold baking tray. Scrape with a sharp bowl scraper or a pallet into rolls by pushing the chocolate. Dust the pallet with a mixture of powdered sugar and cocoa to make this easier.

9.

Whip the cream until stiff with the vanilla sugar until stiff. Transfer the cream into a piping bag. Spread the cake roll with the whipped cream and then decorate with the chocolate rolls and fresh raspberries.

10.

Cut off the ends and store in the refrigerator until ready to serve.

Tags