location: chez moi
The good thing about having quizzes every week is that my weekends are free. That means lovely baking for me. I’ve wanted to make this for a while now. It’s made with a coffee sponge cake with coffee syrup, coffee buttercream and surrounded by a choux pastry layer.
For the coffee sponge cake, I beat eggs with sugar until they are super light and fluffy, greatly expanded in volume. Then, I fold in sifted flour and a milk, butter and coffee mixture. Aren’t eggs so amazing. I love it.
After baking the sponge cake, I place the cake immediately on a cooling rack to stop the cooking. It’s important not to over bake the cake.
Next, I make the choux pastry for the outer coating of the cake.
After baking, the choux forms all these kinds of ridges like a mountain.
Next step, the coffee buttercream. This is made with italian meringue.
I combine the meringue with whipped butter and incorporate a coffee syrup in the end, which is made from sugar, water and instant coffee.
To assemble the cake, I brush coffee syrup over the cake, then spread a layer of coffee buttercream on top.
I roll the cake up, brush with more syrup and cover with more buttercream.
Finally, I wrap the choux pastry around the whole cake.
After trimming off the sides, you can see all the layers in the roll.
The sponge cake is fluffy, and all the sources of the coffee from the sponge itself to the syrup and buttercream allows the coffee flavor to penetrate through, but still remain relatively light.