Mascarpone Coffee Condensed Milk Cotton Roll

Mascarpone Coffee Condensed Milk Cotton Roll

1. Low powder, cocoa powder, coffee powder, mix and mix well (coffee powder I use 3-in-1 foreign coffee. Sift out the sugar in the coffee powder and take 6 grams for use)

2. 3 egg yolks and 1 whole egg and stir well

3. Boil the softened butter over low heat

4. After leaving the fire, quickly pour the flour and stir evenly

5. Add condensed milk and stir well

6. Add the egg yolk liquid and stir evenly, set aside to cool

7. Put fine sugar in the egg whites

8. Whip the egg whites into small hook-shaped wet foam

9. Add a little egg white to the cocoa paste and stir evenly with manual egg extraction. This step does not matter even if the foam is defoamed. The purpose is to reduce the concentration and make the next mixing easier

10. Add the remaining meringue in 2 times and mix with the cocoa egg yolk paste, stir evenly with a spatula, and mix gently. This step has less defoaming phenomenon, because it is hot noodles and relatively little cocoa powder

11. Pour the mixed cake batter into a 28x28 baking pan and shake out bubbles

12. Put it into the middle layer of the preheated oven and bake at 165 degrees for 20 minutes.

13. Take out the greased paper on the edge, cover the surface with greased paper, and let cool

14. Whip the whipped cream with the smoothly stirred mascarpone and mix well.

15. Spread plastic wrap on the table top, buckle the cake upside down on the plastic wrap, remove the greased paper, and spread the mascarpone filling on the reverse side of the cake

16. Slowly roll it up with plastic wrap, refrigerate for 1 hour, then cut into pieces for consumption

17. The richness of cocoa and the mellow aroma of coffee, coupled with the sweet and smooth mascarpone, is really an addictive roll cake!