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Ingredients
The Cake:
4 eggs, separated
1/2 cup (127g) granulated sugar
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
1 teaspoon instant coffee or espresso powder
1/4 teaspoon salt
The Dry Ingredients:
1/2 cup (65-70g) all-purpose flour
1 teaspoon baking powder
1/3 cup (40g) unsweetened cocoa powder
For the Syrup:
1/2 cup sugar
1/2 cup water
1/2 teaspoon vanilla extract
For the Ganache Topping:
1/2 cup heavy whipping cream
4 ounces semi-sweet chocolate
1/4 teaspoon instant coffee powder
1 tablespoon vegetable oil
For the Filling:
9-10 fresh strawberries, diced, plus 2-3 more for garnish
8 ounces (226g) cream cheese, softened
1 teaspoon pure vanilla extract
1 cup confectioner's sugar, divided
1 and 1/2 cup heavy whipping cream
Instructions
Preheat the oven to 350 °F, 180 °C.
Line a half-sheet baking pan with parchment paper. Spray the paper with baking spray.
In the bowl of a tabletop mixer with the whisk attachment, add the egg whites and beat until frothy. Add half of the sugar and beat on high speed until a stiff meringue is formed.
Transfer the meringue to a large mixing bowl.
Add the egg yolks, remaining sugar, oil, vanilla, coffee, and salt to the mixer and beat on high speed until thick and pale.
Combine the dry ingredients in a bowl and whisk them together. Add the dry ingredients to the yolk mixture and beat on low speed until incorporated.
Add a third of the meringue to the mixture and beat until incorporated.
Transfer the mixture into the bowl with the meringues and gently fold it together until there aren't any white steaks left.
Spread the batter into the prepared pan.
Bake for 10 minutes. Do not over-bake or the cake will be dry.
Run a knife around the edges of the cake to release it from the pan. Dust the top of the cake with cofectioner's sugar and place a piece of parchment paper on top. Place another pan over the cake and carefully flip the pans over. Wear oven mitts because the pan will still be hot.
Carefully remove the parchment that the cake was baked on and discard it. Dust the back of the cake with confectioner's sugar and roll it up with the parchment taht was placed on top of it when it came out of the oven.
Set aside to cool completely.
Make the Syrup: combine the sugar and water and cook over medium heat until it comes to a boil and the sugar dissolves. Remove from heat and add vanilla. Set aside to cool.
Make the Chocolate Ganache: Heat the cream until scalding hot. Place the chocolate, coffee, and oil in a bowl and pour the hot cream on top. Whisk together until smooth and shiny. Set aside.
Make the Filling:
Beat the cream, vanilla, and half of the sugar until thick and the consistency of whipped cream. Transfer it to a bowl.
Add the cream cheese, remaining sugar and anothe teaspoon of vanill to a bowl and beat until smooth. Add two thirds of the whipped cream to the cream cheese mixture and beat until incorporated and fluffy.
Transfer the remaining whipped cream to a pastry bag that has beed fitted with a large open star tip.
Palce the diced strawberries in a bowl and sprinkle a tablespoon of sugar on top. Toss to coat. Do this step right before assembling the cake so that the strawberries do not release their juices.
Carefully unroll the cake. Brush with simple syrup and spread all of the filling on top of the cake. Sprinkle the strawberries on top of the filling.
Carefully roll the cake back up tightly.
Brush the top and sides of the cake with simple syrup.
Place the roll in the freezer and allow it to chill for at least an hour.
Note: At this point once the cake has chilled it may be wrapped with plastic wrap and stored in the freezer for up to 2 months.
Decorate the Cake Roll:
Slice a half -inch piece off of the front and back end of the cake roll.
Spread the ganache over the top and sides of the cake.
Decorate the top of the cake roll with whipped cream rosettes. Place a strawberry slice into the center of each rosette.
Serve! Kali Orexi!
Notes
Make Ahead Freezer Instructions: Assemble the cake, fill it, and roll it up. Brush with syrup and set in the freezer for at least an hour or until firm. Carefully wrap the cake with plastic and store in the freezer. The cake roll will keep fresh for up to 2 months. Decorate with ganache, cream rosettes, and berries before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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