Gluten-free coffee roll
The intoxicating aroma of coffee combined with the sweet taste of sponge cake
Ingredients
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- 5 eggs
- pinch of salt
- 90 g powdered sugar
- 90 g Cake mix Liana
- 1 PL Pudding milk chocolate Liana
- 1-2 KL of milk
Filling
- 250 ml of almond milk
- 40 g Liana milk chocolate pudding
- 3 KL instant coffee
- 2 tablespoons granulated sugar
- 250 ml vegetable whipped cream
- 3-4 tablespoons powdered sugar
- Beat the egg whites together with a pinch of salt, add sugar and beat until stiff. Beat in the egg yolks one at a time and finally stir in the cake mix by hand. Take 2 tablespoons of the dough and mix it with a spoonful of pudding powder. If necessary, add a little milk. Transfer the mixture to a pastry bag and draw stars on a baking sheet lined with baking paper. Bake at 180°C for about 3-4 minutes.
- Pour the remaining dough and bake at 170°C for approximately 13-15 minutes. After removing, wrap in a damp towel and let cool.
- Mix instant coffee into 50 ml of warm almond milk. Mix the pudding powder in the remaining milk. Add sugar, pudding and coffee milk to the pot and cook a thick pudding. Let cool, stirring occasionally.
- After cooling, mix the pudding, add sugar and whipped cream and beat until stiff. Spread on the cooled roll and roll again. Let it harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 5 eggs
- pinch of salt
- 90 g powdered sugar
- 90 g Cake mix Liana
- 1 PL Pudding milk chocolate Liana
- 1-2 KL of milk
Filling
- 250 ml of almond milk
- 40 g Liana milk chocolate pudding
- 3 KL instant coffee
- 2 tablespoons granulated sugar
- 250 ml vegetable whipped cream
- 3-4 tablespoons powdered sugar
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