If you haven't tried it, you can't imagine how rich and aromatic it is. I didn't think it would be so delicious before I made it. Oh! The aroma of walnuts combined with the richness of coffee, imagine the taste!

WHAT YOU NEED

Ingredients

The coffee sponge cake is as follows:
16 grams of butter
Two eggs.
Fine sugar Fine sugar 12 grams (with egg yolk)
Protein two.
22 grams of low-fat flour
14 grams of instant coffee powder
One egg yolk
25 grams of fine sugar
3 grams of instant coffee powder
The fillings are as follows:
12 grams of cold water
1/2 teaspoon of hot water
33 grams of walnuts
Fresh cream in moderation

How TO MADE Coffee sponge cake rolls

Steps 1 to 4

1. The material is collected and the proteins and egg yolks are separated.

2. Melting of butter with water.

3. Put the pan on the oil paper.

4. Pour the protein into all the fine sugar (36 grams) and then start stirring with the egg beater until it is moist and foaming, so that the protein does not remain.

Steps 5 to 8

5. Spread the egg yolk, pour it into 12 grams of fine sugar, stir it in an egg beater until it turns white, grows in size, and thickens.

6. The mixed egg yolk is sifted into instant coffee powder.

7. Then stir evenly up and down with a silicone scraper.

8. Take 1/3 of the protein cream and put it in a bowl of egg yolk and stir it slightly with a scraper.

Steps 9 to 12

9. Return to the remaining protein cream and stir evenly up and down.

10. The low-fat flour is sifted twice into the dough and stirred evenly with a scraper along the bottom of the bowl.

11. Take a small amount of dough into the melted butter, stir quickly with a scraper, and then pour it back into the remaining dough, stirring evenly.

12. Pour the dough into a baking tray covered with oil paper, put it in a preheated oven and bake it at 175 degrees for about 10 minutes (because the dough is small, you need to constantly observe the baking of the cake during baking, and if necessary, you can adjust the baking time immediately)

Steps 13 to 16

13. I'm going to bake a good cake, and I'm going to take out a toaster with grease paper.

14. Put it on a shelf, cover it with a new sheet of oil paper, and then cover it with the top two sheets of oil paper.

15. Tear off the oil paper on top and dry the spare.

16. Coffee egg butter cream: Add fine sugar to the egg yolk and mix evenly.

Steps 17 to 20

17. Pour 25 grams of fine sugar and 12 grams of water into a small pot and cook on low heat, stirring constantly.

18. To avoid the dough, boil until the sugar water starts to bubble, then dip a drop in the cold water with a chopstick, the syrup does not melt, keeping the particle shape, so that it can

19. Pour the cooked syrup slowly into the egg yolk, and stir it with an electric egg beater, and do not stop stirring until the egg yolk is thick, white, and cool.

20. Add softened butter and stir until smooth with an electric egg beater

21. Add 1/2 teaspoon of hot water to the brewed coffee, add slowly, and stir continuously until even.

22. Finally, add the nuts to the mixture and make a coffee egg butter cream.

23. Starting the cake roll: apply a layer of fresh cream to the cake slices

24. Coffee egg butter cream lightly applied to fresh cream

25. Put the doughnuts under the oil paper and roll up the cake slices.

26. Tighten the ends, like a bag of candy, and refrigerate for two hours.

Handy cooking tips

　　1. you need a grill: 20 x 40 cm or so grill, other grills can also, but the shape and size of the cake roll will vary 2. you can cut 18 small rolls 3. when stored in the refrigerator, as long as the coffee egg yolk cream is frozen a little hard, I was in a hurry to take pictures, there is no freezing, so, a little bit not formed.