- 1 Preheat oven to 350°F.
- 2 Line a 10 x 15 in. baking sheet with parchment paper. Coat paper in butter and flour.
- 3 In a large bowl, beat eggs, Van Houtte® Colombian light instant coffee and sugar with an electric mixer for 10 minutes until light and creamy.
- 4 Combine flour and baking powder in another bowl.
- 5 Fold dry ingredients into egg mixture using a spatula.
- 6 Pour mixture onto baking sheet, smoothing top with a spatula.
- 7 Bake in middle of oven for about 10 to 15 minutes.
- 8 Let cool for 2 minutes and quickly run knife around sides to loosen.
- 9 Sprinkle top with a little icing sugar and place a tea towel over cake, making sure to fold edges underneath baking sheet.
- 10 Holding ends of baking sheet and tea towel, flip cake over onto tea towel. Remove parchment paper.
- 11 Roll up cake with tea towel lengthwise and let cool for 1 hour. Set aside.
Ingredients
Fermer
Ingredients
Cake:
- 6 eggs
- ½ cup sugar
- 2 tsp. of Van Houtte® Colombian light instant coffee
- 1⅓ cups pastry flour
- 1 tbsp. baking powder
- ¼ tsp. Salt
- 1 tsp. icing sugar
Coffee syrup:
- ½ cup (4 oz) of Van Houtte® Crème Brûlée Coffee, brewed
- 2 tbsp. sugar
- 1 tbsp. brandy
Stuffing:
- 1 container (8 oz.) mascarpone cheese
- ¼ cup sugar
- 1 tbsp. brandy
- ½ cup 35% whipping cream
Ganache:
- 10 oz. 70% chocolate, chopped
- ¾ cup 35% whipping cream
- 2 tbsp. corn syrup
Decoration:
- Cocoa powder
- Chocolate curls