Rolled biscuit coffee

Biscuit roulé au café

for 4-5 people

  • 100 gr. flour
  • 100 gr. starch
  • 250 gr. powdered sugar
  • 250 gr. butter
  • 200 gr. icing sugar
  • 12 eggs
  • 2 tsp. tablespoons coffee extract
  • 1 packet of vanilla sugar

 

35 à 40 mn. + 12 h. env. de réfrigérateur
25 mn. 180°C.(th.6)/400-425 °F

 


 

 

  1. In a bowl, beat 8 Yellow (reserve the whites) with the powdered sugar and vanilla sugar until the mixture becomes white and foamy. Gradually add flour and starch subdued, without ceasing to beat.
    Preheat oven to 180 ° C. (th.6)
     
  2. 8 Beat the reserved white snow firm and incorporate them in the dough gently, lifting upward with a wooden spoon.
    In a square pan with low sides, and butter, pour and spread the pâte. Enfournez for 25 minutes.
    Work ointment 250 gr. of butter with 4 egg yolks remaining icing sugar and coffee extract, the mixture should be smooth and homogeneous.
     
  3. In terms of work, spread a cloth clean and moist, turn the cookie over and wait 5 minutes. before removing the moule.Ensuite Spread cream on the biscuit coffee (reserve a little for the outside of the biscuit) as Roll the biscuit and coat it from the rest of crème.A using the teeth of a range, decorate with a few reasons.
     
  4. To serve, cut a slice of cookie rolled slightly inclined, drop it flat on the top of the other extrémité.Décorez sugar flowers or topics almond paste (the biscuit may well be presented at Christmas)