White chocolate and coffee roll for picnic

Name: White chocolate and coffee roll for picnic
Ingredients: 5 eggs; 5 tablespoons sugar; 5 tablespoons flour; 3 tablespoons oil; 1 packet baking powder (10 g); 3 tablespoons cocoa; 1/4 teaspoon salt; 100 g white chocolate; 200 ml liquid cream; 5 tablespoons liquid coffee

Dessert - White chocolate and coffee roll for picnic by Pompilia M. - Recipia

The white chocolate and coffee roll has a fluffy cocoa sponge, filled with a white chocolate and coffee cream. The cream is made from chocolate melted into whipping cream, then blended and flavoured with liquid coffee, and the roll is meant for picnics. I keep it in the fridge until I leave and cut it into thick slices. Prep: 20 minutes. Cooking: 25 minutes. Resting: 90 minutes. Total time: 135 minutes. Servings: 8. About 290 kcal and 6 g protein per serving.

Ingredients

For the sponge

5 eggs
5 tablespoons sugar
5 tablespoons flour
3 tablespoons oil
1 packet baking powder (10 g)
3 tablespoons cocoa
1/4 teaspoon salt

For the chocolate cream

100 g white chocolate
200 ml liquid cream
5 tablespoons liquid coffee

Preparation

1. Separate the egg whites from the yolks. Beat the whites with 1/4 teaspoon salt until they form a stiff foam. Gradually add the sugar and mix until you get a stiff, glossy foam. 2. Rub the yolks with 3 tablespoons oil, then add them over the whites and fold gently with a spatula. 3. In a separate bowl, mix the flour with the baking powder and the sifted cocoa. Add them over the egg mixture and fold gently with a spatula, from bottom to top, until well combined. 4. Line the baking tin with baking paper and spread the mixture in it. 5. Bake the sponge for 20 minutes at 160°C, or until a toothpick inserted in the middle comes out dry. 6. When it's ready, turn the sponge onto a damp towel, carefully peel off the baking paper and remove it. Roll the sponge up together with the towel and leave it like that until the cream is ready. 7. Put the white chocolate broken into pieces in a small saucepan, together with the liquid cream. Stir constantly over low heat for about 5 minutes, until the chocolate melts. The cream must not boil. 8. Let the mixture cool a little, then put it in the fridge for at least one hour. 9. After it has rested for an hour, take the cream out of the fridge and blend it until smooth. 10. Add the coffee and stir, then put the cream back in the fridge for 30 minutes. 11. When the sponge has cooled, unroll it gently, spread it with 3/4 of the cream and roll it up again. 12. Decorate the roll with the rest of the cream and with candies or whatever you like.

Notes

If you use a smaller tin, 20 x 30 cm, the sponge comes out thicker, so it's better to use the standard oven tin. The toothpick is worth checking from minute 20, and if it comes out moist, bake the sponge a bit longer until it passes the test. If the cream starts to boil while the chocolate melts, take the saucepan off the heat. The roll keeps in the fridge, covered, for up to 3 days, and it goes well with fresh strawberries. Contains gluten, eggs and milk.

Frequently asked questions

What do I do if the sponge cracks when I roll it?

It usually happens at the edges. Cut off one centimetre from the edge and keep rolling, the cream covers what remains.

What can I use instead of white chocolate?

Dark chocolate, 100 g, with at most 70% cocoa, gives a cream that is less sweet and darker in colour. It melts the same way, with the cream, over low heat.

Can I use instant coffee?

Yes, dissolve 2 tablespoons of instant coffee in 5 tablespoons of hot water and let it cool before adding it to the cream.

How do I cut the roll without squashing the cream?

Use a long, sharp knife, which you wipe with a damp towel between slices. Slices of 2 to 3 cm hold their shape well.