Christmas Baking
Coffee Cream Roll Cookies: A Slovak Christmas Treat With Stable Coffee Buttercream and Chocolate Ends
Light meringue-walnut sponge rolled around a coffee buttercream and dipped in chocolate: coffee cream roll cookies for the holiday tray.
NutritionApproximate, per serving
Instructions
Beat the egg whites with the salt on medium speed, gradually adding the sugar, until you have stiff, glossy peaks.
Gently fold in the sifted flour and walnuts by hand so the batter does not lose volume.
Spread the batter on a 15×10-inch (38×25 cm) baking sheet lined with parchment and bake at 350°F (180°C) for about 10 minutes.
After the sponge has cooled, dust it lightly with powdered sugar, peel off the paper and cut it lengthwise into two equal pieces.
In a saucepan, melt the 20 g butter with the flour and coffee, pour in the milk and cook a thick coffee paste.
Whip the remaining butter with the powdered sugar until pale, then whip in the cooled coffee paste a spoonful at a time (and the rum).
Spread the cream on the sponge strips (leaving a 1-cm / 1/2-inch border), roll them up carefully and refrigerate for at least 2 hours.
Cut the firm rolls into 2-inch (5 cm) pieces, dip the ends in melted chocolate and let them set on parchment.
- Let the egg whites stand at room temperature before whipping for a much more stable, firmer meringue.
- Before rolling, lightly score the sponge along the edge (not all the way through). That makes the first turn easier and gives the roll a nice center.
- Variations: use toasted hazelnuts instead of walnuts, or for a caffeine-free version use good cocoa powder in place of instant coffee.