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Difficulty

Medium

Coffee roll cake

Name: Coffee roll cake
Yield: 8 servings

Fluffy rolled cake filled with an irresistible mascarpone, milk chocolate and coffee ganache topped with toasted almonds

mascarpone-coffee ganache

Coffee sponge

Toasted almond

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Ingredients

Yields

8 servings

Coffee sponge cake

110 g egg whites (3)
75 g egg yolks (5)
65 g whole milk
60 g all purpose flour
50 g egg (1)
40 g white sugar
40 g white chocolate
15 g butter
5 g instant coffee

Mascarpone coffee ganache

375 g heavy cream (35% fat)
190 g mascarpone
135 g milk chocolate (40%)
35 g coffee beans

Assembly

60 g sliced almonds

Directions

Prep. time

50m

Coffee sponge cake
- 110 g egg whites (3)
- 75 g egg yolks (5)
- 65 g whole milk
- 60 g all purpose flour
- 50 g egg (1)
- 40 g white sugar
- 40 g white chocolate
- 15 g butter
- 5 g instant coffee
- In a saucepan, heat the milk, sugar, butter and instant coffee over medium heat until it comes to the boil.
- Then add the flour and return to the heat for 2 minutes, stirring with a rubber spatula and making sure there are no lumps of flour.
- When a thin crust begins to form on the bottom of the pan, turn off the heat and transfer the dough to a bowl.
- Allow the mixture to cool slightly and add the melted chocolate. Mix until well blended.
- Next, add the egg and egg yolks, one at a time, integrating them into the previous mixture with a spatula.
- Finally, whip the egg whites into stiff peaks and fold them into the mixture in two or three times with a spatula in an encircling motion.
- Transfer the mixture into a 40 x 30 cm cake tin, spread it evenly over the entire surface with a spatula and bake in the oven with heat from top to bottom for 10-12 minutes at 170º C.
- Remove the cake from the oven and then place a sheet of baking paper in contact with the top of the cake.
- By sticking a sheet of baking paper to the surface of the still-warm cake, we prevent the moisture in the cake from evaporating and when we remove it, once the cake has cooled, we remove the crust or skin of the cake, leaving the crumb uncovered.
- When the sponge cake has cooled completely, put it in the fridge for at least 6 hours or overnight.
Mascarpone coffee ganache
- 375 g heavy cream (35% fat)
- 190 g mascarpone
- 135 g milk chocolate (40%)
- 35 g coffee beans
- In a saucepan, mix the cream with the previously chopped coffee beans and heat over medium heat until the cream starts to steam.
- Then turn off the heat, cover the saucepan with cling film and leave the cream to infuse for about 20 minutes.
- After this time, strain the cream, pour it over the melted chocolate and stir the mixture with a whisk.
- Add the mascarpone cheese and emulsify the mixture with a hand blender.
- Cover with cling film and refrigerate for at least 6 hours.
Assembly
- 60 g sliced almonds
- Remove the sponge sheet from the fridge, place it on a sheet of baking paper 20 cm longer than the sponge and remove the sheet of paper that was in contact with the sponge.
- Next, remove the coffee and mascarpone ganache from the fridge, whip it into stiff peaks and transfer it to a piping bag with a smooth nozzle 1 cm in diameter.
- Now pour the ganache from one side of the sponge cake to the other in cylinders about 3 cm apart. A total of 250 gr. of ganache.
- With a spatula, spread the ganache evenly over the entire surface of the sponge cake.
- Now carefully start rolling the sponge cake over itself from the narrowest side. Be careful not to break the sponge cake and make sure that the beginning is aligned and without gaps. From there we will slowly roll it up, making sure that it is tightly packed.
- When finished, we will have the sponge cake wrapped in baking paper. Put it in the fridge for 1 hour so that it sets and the ganache hardens slightly.
- Meanwhile, toast the sliced almonds in a frying pan over medium heat.
- After this time, take the cake out of the fridge and, using a spatula, spread a thin layer of ganache over the entire surface.
- Then, with the toasted almonds at room temperature, spread a layer of them on the outside of the cake.
- Transfer the rest of the ganache to a piping bag with a 1 cm curly nozzle and pipe a few buttons on the top of the cake as desired.
- Keep in the refrigerator until ready to eat and leave at room temperature for 15 minutes before serving.

Coffee sponge cake

110 g egg whites (3)
75 g egg yolks (5)
65 g whole milk
60 g all purpose flour
50 g egg (1)
40 g white sugar
40 g white chocolate
15 g butter
5 g instant coffee

Mascarpone coffee ganache

375 g heavy cream (35% fat)
190 g mascarpone
135 g milk chocolate (40%)
35 g coffee beans

Assembly

60 g sliced almonds

Coffee roll cake

Coffee sponge cake

Mascarpone coffee ganache

Assembly

Coffee sponge cake

110 g egg whites (3)
75 g egg yolks (5)
65 g whole milk
60 g all purpose flour
50 g egg (1)
40 g white sugar
40 g white chocolate
15 g butter
5 g instant coffee

Mascarpone coffee ganache

375 g heavy cream (35% fat)
190 g mascarpone
135 g milk chocolate (40%)
35 g coffee beans

Assembly

60 g sliced almonds

Mocha cake

Charlotte tiramisu

Coffee hazelnut cake

mascarpone-coffee ganache

Toasted almond

Coffee roll cake

Coffee sponge cake

Mascarpone coffee ganache

Assembly

Coffee sponge cake 110 g egg whites (3) 75 g egg yolks (5) 65 g whole milk 60 g all purpose flour 50 g egg (1) 40 g white sugar 40 g white chocolate 15 g butter 5 g instant coffee

Mascarpone coffee ganache 375 g heavy cream (35% fat) 190 g mascarpone 135 g milk chocolate (40%) 35 g coffee beans

Assembly 60 g sliced almonds

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Coffee sponge cake

110 g egg whites (3)
75 g egg yolks (5)
65 g whole milk
60 g all purpose flour
50 g egg (1)
40 g white sugar
40 g white chocolate
15 g butter
5 g instant coffee

Mascarpone coffee ganache

375 g heavy cream (35% fat)
190 g mascarpone
135 g milk chocolate (40%)
35 g coffee beans

Assembly

60 g sliced almonds