Coffee Cream Roll Recipe
Summary
MethodBoiled
Ingredients
| 1/2 lb. plain sweet biscuits | ||
| Icing Sugar | 4 Ounce | |
| Ground almonds | 3 Ounce | |
| Hot black coffee | 1/4 Pint | |
| Sugar | 1/2 6 Ounce | |
| Water | 5 Tablespoon | |
| Butter | 4 Ounce | |
| Rum | 2 Teaspoon | |
| Whipping cream | 1/2 Pint | |
| Icing Sugar | 1 1/2 Ounce | |
| 1 to 2 teaspoons rum teaspoon vanilla extra sugar | ||
Directions
Crush biscuits very finely; place in mixing bowl with sifted icing sugar and ground almonds.
Mix well, make a well in centre, stir in coffee and vanilla.
Mix together well to form a soft dough.
Sift a little extra icing sugar on to a large sheet of greaseproof paper.
Roll out mixture on greaseproof paper to rectangular shape approximately 9 in. x 12 in.
Spread filling over evenly.
Holding paper with both hands, gently roll into swiss roll shape.
Roll in greaseproof paper, refrigerate until firm.
Weve given a choice of two fillings for the roll cream or butter-cream.
If you want to make the Coffee Cream Roll several days in advance, use the butter-cream filling;, the whipped cream filling will soften the biscuit crumbs if kept for more than 1 day.
However, if making the roll to use the same day the whipped cream filling is delicious.
Butter-Cream Filling Place sugar and water in saucepan, place over low heat, stirring, until sugar dissolves.
Bring to the boil, boil 5 minutes. Remove from heat, cool.
Beat butter until creamy, gradually add cold syrup, beating well after each addition.
Add rum to taste, beat well.
Mix well, make a well in centre, stir in coffee and vanilla.
Mix together well to form a soft dough.
Sift a little extra icing sugar on to a large sheet of greaseproof paper.
Roll out mixture on greaseproof paper to rectangular shape approximately 9 in. x 12 in.
Spread filling over evenly.
Holding paper with both hands, gently roll into swiss roll shape.
Roll in greaseproof paper, refrigerate until firm.
Weve given a choice of two fillings for the roll cream or butter-cream.
If you want to make the Coffee Cream Roll several days in advance, use the butter-cream filling;, the whipped cream filling will soften the biscuit crumbs if kept for more than 1 day.
However, if making the roll to use the same day the whipped cream filling is delicious.
Butter-Cream Filling Place sugar and water in saucepan, place over low heat, stirring, until sugar dissolves.
Bring to the boil, boil 5 minutes. Remove from heat, cool.
Beat butter until creamy, gradually add cold syrup, beating well after each addition.
Add rum to taste, beat well.
Chef
