COFFEE ROLL CAKE

CHOCOLATE SPONGE (Total ~1202 g for 2 trays 40×60 cm)

Ingredients:

• Egg yolks 210 g
• Sugar (1) 60 g
• Sea salt 2 g
• Sugar (2) 150 g
• Egg whites 400 g
• Flour 9-10.5% protein 140 g
• Cocoa powder 30 g
• Brewed coffee 90 g
• Sunflower oil 120 g

1. Whip the egg yolks with sugar (1) and sea salt… until pale and fluffy foam.
2. Separately whip the room temperature egg whites with sugar (2) until stiff peaks.
3. Mix a bit of the meringue into the egg yolk mixture… then carefully fold the rest.
4. Mix the brewed coffee and the oil heated to 45-50 °C.
5. Add some cake batter to the coffee and oil mixture…
6. Mix the sifted flour with the cocoa powder… and fold into the batter.
7. Transfer the coffee and oil mixture to the rest of the batter and mix until combined.
8. Spread half the batter on a 40×60 cm tray lined with Flexipan mat.
9. Bake at 175 °C / 347 °F for 10-12 minutes.
10. While hot, cover with parchment and flip over.
11. Cool the sponges.

COFFEE BUTTERCREAM (Total ~686 g)

Ingredients:

• Whole eggs 120 g
• Water 20 g
• Sugar 90 g
• Glucose syrup 90 g
• Instant coffee 6 g
• Butter 82% 360 g

1. Cut the butter into small cubes and keep at room temperature.
2. Cook sugar, eggs, water, glucose syrup and instant coffee to 82-84 °C.
3. Pour into mixer bowl and whip until light and cooled to ~30 °C.
4. Gradually add the butter while mixing.
5. Whip until stable and light (final temperature max 20-21 °C).

ASSEMBLING THE ROLL CAKE

Ingredients:

• Cooled down chocolate sponge
• Coffee buttercream 450 g

1. When the sponge cools down completely, remove the silicone mat. Then flip the sponge once again so that its bottom beautiful side is underneath. Remove the parchment paper.
2. Remove the skin from the sponge gently, using a knife.
3. Scale 450 grams of the coffee buttercream and spread it evenly over the sponge using an offset spatula. Keep the remaining buttercream at room temperature: you will need it for decoration.
4. Lifting the parchment paper from the narrow side of the sponge, roll the sponge tightly.
5. Then transfer the roll cake to the clean parchment paper so that the seam is underneath. Press the roll cake with a ruler against the table, pulling the parchment paper towards yourself to create pressure and tighten the roll cake.
6. Put the assembled roll cake in the fridge for about 1-2 hours to stabilize.

MAKING THE CHOCOLATE SPONGE CRUMBS

Ingredients:

• Cooled down chocolate sponge

1. Cut a second chocolate sponge into pieces and rub it against a large meshed sieve.
2. Spread the crumbs evenly on a baking tray and dry them either at room temperature or in the oven at 60-80 °C / 140-176 °F for about 1 hour until completely dry.
3. Sift to obtain uniform crumbs.

DECORATING THE ROLL CAKE

Ingredients:

• Chilled assembled roll cake
• Chocolate sponge crumbs
• Coffee buttercream
• Almond slices
• Hazelnut skins
• Neutral glaze 150 g
• Roasted nuts (almonds, hazelnuts, pecans) 150 g
• Dried vanilla pods 10 pcs
• Star anise 10 pcs

1. Roast the nuts in the oven at 130 °C / 266 °F for 25 minutes. Cool them down at room temperature. Remove hazelnut skins.
2. Warm up the neutral glaze to 60-70 °C / 140-158 °F and brush the roll cake with it.
3. Roll the cake in sponge crumbs, making sure they stick evenly to the sides of the cake.
4. Then trim the edges and slice the roll cake into portions 3 cm wide using a serrated knife.
5. Transfer the remaining buttercream to a pastry bag fitted with a 12 mm Open Star piping tip. Pipe the buttercream on top of each portion of the roll cake.
6. Arrange the nuts and skins on the roll cake, sticking them to the buttercream.
7. Decorate the roll cakes with dried vanilla pods and star anise.
8. The roll cake can be kept in the fridge for up to 72 hours. Alternatively, it can be frozen and stored in an airtight container at -18 °C / 0 °F for up to 1 month.

NEUTRAL GLAZE (Total ~166 g)

Ingredients:

• Water 73 g
• Sugar (1) 61 g
• Glucose syrup 18 g
• Sugar (2) 10 g
• Pectin NH 4 g
• Citric acid powder 0.2 g

1. Pour the water into a saucepan, add the glucose syrup and sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix sugar (2) and pectin NH.
4. Add the pectin and sugar (2) mixture into the saucepan with water, glucose and sugar (1).
5. Bring everything to a boil.
6. Then add citric acid powder.
7. Continue cooking the mixture for about 3 minutes.
8. Strain the glaze into a clean container and refrigerate for at least 6 hours.