Kid already going to school, I am back to my routine .. something missing , ah yes .. her voice !! Home is so empty, I am not back to work at workshop since we are moving our company to a new locations .. the guys working on it while I get extra hours at home . Lets , bake and make some noise. I already bake this cake 2 times in row, in 10 days for sure .. is simple cake yet delicious for afternoon tea. My husband likes mascarpone filling while kid loves the buttercream one, I wrote 2 of them so you have a choice :)
1/4 cup water
2 tbsp coffee-flavored liqueur (you can use non-alcohol)
2 tbsp superfine sugar
1 tbsp instant coffee granules
1 tbsp boiling water
4 eggs (separated)
65 gr granulated sugar
50 gr all purpose flour
50 gr vegetable oil
2 tbsp flaked almonds
coffee liqueur cream for filling
1 cup mascarpone cheese
1/2 cup heavy cream
2 tbsp sugar
2 tbsp coffee-flavored liqueur
or if you feel like, make a butter cream for filling
1 cup (2 stick) of butter
2 cup of powder sugar
3 tbsp milk
Pre-heat oven to 350 F - Grease 10 inch x 16 inch swiss roll pan, line base and side with baking paper
Bring the water, liqueur and sugar to boil in small saucepan. Reduce heat, simmer, uncovered without stirring, about 5 minutes or until syrup thickens. Remove from heat, stir in half of coffee , reserves syrup
Dissolves remaining coffee in the boiling water
Whisk yolks with 15 gr of sugar and vegetable oil, until mix together add coffee mixture and last is add the flour, make sure all flour mix well and no lump
Beat white eggs until medium peak, add the rest of sugar little by little until finish, fold in yolks mixture.
Spread the batter mixture into pan, sprinkle with nuts.
Bake for about 15 minutes. let it cool off about 5 minute
Meanwhile, place a piece of parchment paper cut the same size as swiss roll pan on the bench, turn the cake onto paper, peel away lining paper. Use serrated knife to cut crisp edges from all sides of cake. Roll cake from long side using paper as guide. cool.
Meanwhile make coffee liqueur cream or butter cream as you wish, by beat all the ingredients is small bowl with electric mixer until firm peaks form.
Unroll cake, brush with coffee syrup. Spread the cream, then re-roll cake. Cover with plastic wrap, refrigerated about 30 minutes before serving