Cappuchinoroulade

Ingredients for Cappuchinoroulade

Instructions for Cappuchinoroulade

To prepare the Cappuchinoroulade recipe, please follow these instructions:

Begin with the filling. Melt the chocolate with low heat, stirring with espresso coffee and water. Cool a little before the egg yolks are whipped in. The cream is whipped thick and gently rotated in the chocolate box. Set in a refrigerator until it is completely fixed. Minimum a couple of hours.

A frying pan is coated with baking paper. The egg whites are whipped stiff. Eggs and sugar are added alternately while whipping heavily. Sift and turn baking soda, potato flour and wheat flour into the dough and spread it evenly into the pan. Bake 5-6 minutes at 250 degrees.

The bottom is reversed on 1 piece. Sugar-baked baking paper, so that the old baking paper is at the top. A dish is spread over it, so the paper becomes easy to pull off and it does not get dry. When the bottom is cooled, spread the mousse onto the roulade bottom, and the cake is rolled together so that the joint is at the bottom. Served with whipped cream and possibly. berry