Coffee Roll

For the coffee roulade, first prepare the sponge cake. For the sponge cake, first separate the eggs. Beat the egg whites with the sugar and vanilla sugar until foamy.

Fold the yolks, flour and baking powder into the mixture. Spread on a buttered baking tray and bake at 180 °C until golden brown.

After baking, roll up the sponge cake with the help of a tea towel and let it cool down.

For the cream, bring the coffee, water, sugar, flour, yolks and vanilla sugar to the boil like a pudding, stirring constantly.

Let the base cream cool and mix with the Rama. Spread on the sponge cake base and roll up again.

Preparation Tip:

Instead of a coffee roulade, you can vary the cream and, for example, instead of 1/8 coffee, you can take 1/8 l of pineapple juice and make a pineapple roulade with small pieces of pineapple.

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