Thursday, November 18, 2010

Walnut and Coffee Cream Roulade

Walnut and Coffee Cream Roulade

4 pcs Eggs
100g Sugar
75g Walnut Kernels
2/3 cup Fresh Cream
1 tbsp Instant Coffee
1 tbsp Hot Water
2 tbsp Icing Sugar


1. Separate the eggs
2. Whisk the egg whites until foamy
3. Beat egg yolks and sugar until thick
4. Gently fold the whites into the yolks
5. Blend the walnut kernels, then fold into the above mixture
6. Pour the butter into a greased and lined 19cm x 25cm oblong tin
7. Bake at 180c oven for 20 minutes let cool
8. Whip the fresh cream
9.  Dissolve instant coffee into hot water
10. Mix the coffee and icing sugar into the cream
11.Spread the coffee cream over the cooled roulade and roll up gently
12. Chill before serving

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