This great rolling cake can be made ahead of time and is perfect for all kinds of holidays. The strong taste of lemons combines really well with the coffee liquor flavor to create an outstanding dessert that everyone will enjoy! It is aso fun to make so there is no excuse to not get the kids involved in making this.
– 4 eggs;
– 175 milliliters of sugar;
– 45 milliliters of melted butter;
– 1 tablespoon of grated lemon zest;
– 325 milliliters of flour;
– 5 milliliters of baking powder;
– some icing sugar;
– 1 tablespoon of granules of instant coffee or some instant espresso power instead;
– 2 tablespoons of coffee liquor (you can also use 1 tablespoon of vanilla extract instead);
– half a liter of whipping cream with fat content of 35%;
-75 milliliters of icing sugar;
– chocolate shavings.
Heat up the oven to 180 degrees Celsius (350 degrees Fahrenheit). Put parchment paper on the surface of a rimmed baking sheet.
Take a big bowl and mix the eggs, butter, sugar and lemon zest. Use an electric mixer to beat the mixture until the sugar dissolves and everything is well combined. Take another bowl and combine the baking powder and the flour in it. Reduce the speed of the mixer to low and add slowly the flour to the egg mixture while beating. Use a spatula to spread the mixture onto the baking sheet you have prepared and then bake it for about 10 minutes or until the cake starts springing back when it is touched gently. Let it cool for a while.
Put some icing sugar on a big clean tea towel. Take a knife and use its tip to loosen the edges of the cake. After that, put the cake upside down on the towel. Remove the pan and the paper carefully. Start at the short end of the towel and it together with the cake in jellyroll style. This means that the towel will remain coiled inside the cake. Let it cool.
While it is cooling, take a small bowl and put in the coffee liquor and the instant coffee. Make sure that the coffee dissolves into the liquor properly. Take a bigger bowl and the electric mixer and whip the whipping cream with the icing sugar until soft peaks start forming on the surface. Add the coffee mixture and blend it in gently by using a spatula. The mixture can later be mixed with a ream charger, so put a bit to one side.
Unroll the cooled cake and spread about two thirds of the mixture with the cream and the coffee, but leave about 2.5 centimeters of the cake free of cream at one of the ends. Use the towel for support and this time roll the cake without it in. Use the rest of the cream mixture to spread it on top of the cake when you have moved it to a plate. Decorate the roll with chocolate shavings. Cover it and put it in the fridge for 3 hours at the least and 2 days at the most.
Ideally this will go with some coffee cream â€“ so mix a bit of NescafÃ© with some thick cream before running it through your whipped cream dispenser.