John Myers
Ingredients for 1 servings:
- 4 eggs, separated
- 4 tbsp water
- 200 g sugar
- 70 g flour
- 70 g cornstarch
- 1 tsp coffee, instant, coarse
- 2 tsp, leveled baking powder (cream of tartar)
- 250 g cream
- 2 sheets of gelatin
- 2 tbsp powdered sugar (or to taste)
- some coffee, instant
- Jam as desired
- 350 g powdered sugar
- Coffee, boiled
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
A light and airy pastry with a delicate coffee flavor
Beat egg whites with cold water until stiff. Sprinkle in the sugar and beat in briefly. Fold in the egg yolks. Mix the flour, cornstarch, baking powder and coarse instant coffee and fold loosely into the egg mixture. Line a baking tray with baking paper, spread the dough on it and bake in a preheated oven at 185°C for around 15 minutes. Immediately turn the sponge out onto a cloth and peel off the paper. If it is very sticky, you can quickly moisten it to make it easier to peel off. Roll up the dough sheet, including the cloth, and leave to cool. The coarse coffee granules will remain visible. For the cream, whip the cream until stiff and mix in the sugar. Soak the gelatine in cold water, then squeeze out well. Dissolve the coffee in a little hot water, then dissolve the gelatine in it, let this mixture cool briefly and gently stir into the whipped cream. Once the dough has cooled, carefully remove it from the cloth and spread the cream over it. Then carefully roll it back up into a roll. Before glazing, I cover the cake with hot jam and let it dry for 10 minutes. For the glaze, mix the powdered sugar with the coffee until it forms a spreadable glaze, but it shouldn’t be too thin, as it will otherwise run off the cake.
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