Cappuccino cream roll
Cappuccino Cream Roll – A Fine Delicacy for Special Occasions
Preparation time: 20 minutes
Baking time: 10 minutes
Cooling time: 4 hours (minimum)
Total: 4 hours and 30 minutes
Number of servings: 8-10
Want to impress your guests at the next party or add a touch of elegance to a family meal? The cappuccino cream roll is the perfect choice. This cake, with a soft base and delicious cream, is a simple and quick recipe but with a spectacular result.
Ingredients:
For the base:
- 4 fresh eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 1 teaspoon of vanilla essence
For the cream:
- 200 ml of liquid cream
- 100 g of cappuccino-flavored chocolate (or dark chocolate for a more intense taste)
- 1 teaspoon of gelatin
Step by step:
1. Preparing the base: Start by separating the egg whites from the yolks. Beat the egg whites with sugar using a mixer until you get a firm, glossy foam. This step is essential to ensure a fluffy texture for the base. Then add the yolks one by one, continuing to mix. Incorporate the vanilla essence.
2. Adding the flour: Sift the flour over the egg mixture and gently fold it in using a spatula to preserve the air from the egg whites. It is important not to overmix to avoid losing volume.
3. Baking: Line a baking tray with parchment paper and pour the mixture evenly. Bake in a preheated oven at 180 degrees Celsius for 9-10 minutes, or until the base turns golden and a toothpick inserted in the center comes out clean.
4. Rolling the base: As soon as the base is baked, turn it out onto a damp towel. Cover it with the towel and roll it up using the towel, being careful not to break it. Let it cool completely in this shape.
5. Preparing the cream: In a saucepan, bring 100 ml of cream to a boil, then add the finely chopped chocolate. Stir constantly until the chocolate is completely dissolved. In another container, hydrate the gelatin according to the instructions on the package, then melt it over a water bath. Add the melted gelatin to the chocolate mixture and mix well.
6. Finalizing the cream: Add the remaining cream and mix. Let the cream cool for at least 4 hours. Then, take it out and whip it with a mixer until it doubles in volume and becomes airy.
7. Assembling the roll: Unroll the cooled base and spread the cappuccino cream evenly over its surface. Roll the base back up, being careful not to press too hard.
8. Final cooling: Wrap the roll in plastic wrap and leave it in the fridge for a few hours or even overnight to set well.
Serving suggestion: Slice the roll and serve it with a dollop of fresh cream and a sprinkle of cocoa or grated chocolate on top for an elegant appearance.
Possible variations: You can experiment with different flavors, using mint or caramel chocolate to give a surprising twist to this recipe. Also, for a gluten-free version, replace the flour with almond flour or a gluten-free flour blend.
This cappuccino cream roll will not only become the star of the table but will also bring a touch of refinement to any occasion. Enjoy every moment and savor the divine taste of this quick dessert!
Ingredients: Base: 4 eggs, 4 tablespoons of sugar, 4 tablespoons of flour, vanilla essence. Cream: 200 ml of liquid cream, 100 g of cappuccino-flavored chocolate, 1 teaspoon of gelatin.
