Recipes overview

Roulade

Menu: Desserts

Allergens: Gluten, Egg, Dairy

Intermediate

This recipe is preset to 12 people

What a perfect recipe for a cream and coffee infused Sunday dessert. Summon up the courage and roll it up!

Ingredients

white wheat flour

80 g

sugar

150 g

eggs

5 pcs

baking powder

1 tsp

cornstarch

80 g

For the cream:

sugar

70 g

butter

160 g

eggs

1 pcs

rum

1 tsp

coffee

4 tsp

Preparation

Separate the egg yolks from the egg whites.
Beat the egg whites with some warm water until stiff peaks form.
Whisk the egg yolks together with sugar.
Add egg whites to the yolks and sugar and gently fold in the flour combined with cornstarch and baking powder.
Turn the mixture into the baking sheet, lined with parchment paper.
When the dough for the roll is done, remove the baking sheet and parchment paper carefully. Turn out onto another piece of baking parchment dusted with caster sugar. While the cake is still warm, roll it up with the paper so it looks like a Swiss roll.
Prepare the cream. Beat the sugar, butter, egg, and coffee over the water bath until fluffy and stiff. Add rum.
Unroll the roulade and spread the cream on it. Roll it up and let it cool in the refrigerator for 2 hours.

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