Brazilian recipe
Easy and Delicious Coffee Swiss Roll (Rocambole de café e)
Master this classic homemade coffee swiss roll, a perfect treat for tea time. Enjoy a light, airy sponge paired with a rich, creamy filling.
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Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200g semi-sweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200g semi-sweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
Where to find ingredients
Find eggs, sugar, flour, and margarine in the baking aisle of local supermarkets. Table cream (creme de leite) and chocolate bars are available in the dairy and baking sections of major markets in Nuku'alofa. Use fresh mint from local produce markets or home gardens.
Preparation method
- Beat the egg whites in a stand mixer until stiff peaks form.
- Gradually add the yolks and sugar to the egg whites, continuing to beat until the mixture is uniform and smooth.
- Remove the mixture from the mixer.
- In a separate bowl, sift together the chocolate drink powder, instant coffee, and all-purpose flour.
- Gently fold the dry ingredients into the egg mixture, incorporating them carefully to maintain the volume.
- Grease a rectangular baking sheet and line it with parchment paper, making sure to grease the paper as well.
- Pour the batter onto the prepared sheet and bake in a preheated oven at medium temperature.
- While the cake is baking, prepare the filling: heat the table cream in a double boiler.
- Add the chopped chocolate to the warmed cream and stir until the chocolate is fully melted and the mixture is smooth.
- Stir the rum (if using) into the filling and combine well.
- Set the filling aside.
- Remove the sponge from the oven and immediately turn it out onto a clean, dry kitchen towel that has been dusted with sugar.
- Roll the warm sponge tightly in the towel and let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling evenly over the surface of the cake.
- Roll the cake up again, this time securing the filling inside.
- Cover the exterior of the roll with the remaining chocolate cream.
- Garnish the top with fresh mint leaves and cherries.
- Refrigerate for at least 30 minutes before serving.
Observations
This coffee swiss roll is a beloved Brazilian treat, cherished for its light texture and robust coffee flavor. It is a practical and delicious choice for afternoon snacks, family gatherings, or as a sophisticated pairing for a fresh cup of coffee.
The preparation involves creating an airy batter with beaten eggs and simple pantry staples, which bakes quickly. The creamy chocolate filling, enhanced with a subtle touch of coffee, perfectly complements the delicate sponge, creating an irresistible combination that is sure to please any palate.
The preparation involves creating an airy batter with beaten eggs and simple pantry staples, which bakes quickly. The creamy chocolate filling, enhanced with a subtle touch of coffee, perfectly complements the delicate sponge, creating an irresistible combination that is sure to please any palate.
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