Coffee roll
8 servings
60 minutes
Coffee roll is an exquisite dessert that captivates with its delicate aroma and rich flavor. Its history traces back to American cuisine, where the love for coffee is embodied in this refined treat. The soft, airy biscuit with a rich coffee hue perfectly complements the creamy filling of cream cheese, creating a balance of sweetness and depth of flavor. The roll is infused with elegant notes of vanilla and a light caramel undertone, while its velvety texture makes each serving special. This dessert is perfect for morning coffee or evening tea time, and its sophisticated taste will delight even the most discerning gourmets. It is easy to prepare but looks like a true work of art worthy of a festive table.
1
Brew 3 teaspoons of coffee in 125 ml of boiling water, stir and let it cool.
- Instant coffee: 4 teaspoons
2
Sift the flour, baking powder, and soda, add 200 grams of sugar and a pinch of salt, and mix.
- Wheat flour: 120 g
- Baking powder: 1 teaspoon
- Soda: 0.5 teaspoon
- Sugar: 300 g
- Salt: pinch
3
In another container, mix the yolks, butter, vanilla extract, and prepared coffee. Add the flour mixture and knead into a homogeneous dough.
- Egg yolk: 4 pieces
- Vegetable oil: 120 ml
- Vanilla extract: 1 teaspoon
- Instant coffee: 4 teaspoons
4
Whip the egg whites to soft peaks; continue whipping while adding the remaining sugar until stiff peaks form.
- Egg white: 6 pieces
- Sugar: 300 g
5
Gradually, in three to four additions, fold the egg whites into the batter.
6
Line the baking tray with parchment paper and grease it with oil. Evenly spread the dough on it. Bake at 180 degrees for 10-12 minutes.
7
Mix 1 teaspoon of coffee with 1 teaspoon of boiling water and let it cool.
- Instant coffee: 4 teaspoons
8
Mix cream cheese with powdered sugar, softened butter, and coffee mixture.
- Cream cheese: 250 g
- Powdered sugar: 120 g
- Butter: 85 g
- Instant coffee: 4 teaspoons
9
Remove the parchment from the cake and place it on a new parchment with the face down. Evenly spread the cream over the cake, leaving a little space on the sides. Roll the cake into a roll, using the parchment to help. Chill for 2-3 hours. Then trim the uneven edges and serve.