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Roll cake (apple and fresh cream roll cake) | Cook Kafemaru's recipe transcription

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cook kafemaru

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Ingredients

Apple (red ball) : 2 pieces
Granulated sugar (for apple compote) : 65g
レモン汁 : 小さじ1
卵 : L3個
Granulated sugar (for dough) : 60g
薄力粉 : 60g
インスタントコーヒー : 3g
お湯 : 5g
生クリーム : 200g
グラニュー糖(生クリーム用) : 30g

Time required

60minutes

Procedure

1) りんごのコンポートを作る 00:11
Peel the apple, remove the core and cut into wedges.
Leave the peeled skin on as it will be used to add color.
Add granulated sugar (for the apple compote), mix, and set aside until dissolved.
Place the apple skin on top and cover with plastic wrap.
Heat in the microwave at 600W for 3 minutes.
Take it out, mix it lightly, and heat it again at 600W for 3 minutes.
Add lemon juice, mix and let cool.
2) make the dough 02:38
Crack the eggs into a bowl and mix with a hand mixer until slightly frothy.
While boiling water at about 60℃, mix until the mixture is as warm as human skin.
Pour instant coffee into another bowl, add hot water and mix.
Add granulated sugar (for the dough) to the egg bowl and mix with a hand mixer until it becomes white.
Once it falls into ribbons, turn the hand mixer to low speed and adjust the texture.
Add the sifted flour and mix by scooping up from the bottom with a rubber spatula.
Scoop about 3 tablespoons from the batter and mix with the instant coffee.
3) pour into mold 05:17
Line the mold with parchment paper.
First, pour in the coffee batter randomly so that the batter has a marble pattern.
Pour the remaining batter over the coffee batter.
Smooth the surface with a spatula and tap the bottom of the mold several times to remove air.
4) 生地を焼く 05:51
Bake in an oven preheated to 180℃ for 12 minutes.
Remove from the mold, cover with plastic wrap to prevent it from drying out, and cool on a cake cooler.
Remove the parchment paper and place it on a new parchment paper with the marble pattern facing down.
5) 生クリームを作る 06:39
Put the fresh cream and granulated sugar (for fresh cream) into a bowl and whisk with a whisk while submerging the bottom of the bowl in ice water (not listed in ingredients).
6) りんごと生クリームを生地で巻く 06:59
Wipe the compote dry with kitchen paper.
Spread the cream over the dough.
Reserve some fresh cream for topping.
Arrange the apple compote about 5cm away from the edge of the dough.
Start rolling from the side where you put the apple compote.
Once you have rolled it all the way, wrap it in plastic wrap and chill it in the refrigerator for about half a day.
7) トッピングする 08:55
Cut into 2-3cm wide pieces and top with fresh cream and apple compote.

Point

・If you heat it in the microwave with apple peel, you will get a beautiful ruby-colored compote.
・When mixing the granulated sugar (for the dough) in the egg bowl, you can add vanilla oil if you like.
・When whipping the eggs over a double boiler, be careful not to heat them too much or the dough will become rough.
・It is better to make the fresh cream firm.
・If you chill it in the refrigerator for about half a day, the dough and cream will blend together and become delicious.
・When cutting the cake, warm the knife in boiling water and then cut it cleanly.