For the dough
4 medium eggs
6 tablespoons of fructose (fruit juice)
1 cup of water
2 tablespoons of coffee syrup
2 tablespoons of cornstarch
1 cup of wheat flour
1 tablespoon of concentrated oven and stove aid
1 teaspoon of active dry yeast
1 teaspoon of emulsifier for ice cream
For the filling
1/2 cup of water
1 cup of whole milk
1 tablespoon of coffee syrup
1 tablespoon of concentrated oven and stove aid
1 tablespoon of light margarine
2 tablespoons of cocoa powder
1/4 cup of whole milk
1/2 cup of light cream
For the dough
4 medium eggs
6 tablespoons of fructose (fruit juice)
1 cup of water
2 tablespoons of coffee syrup
2 tablespoons of cornstarch
1 cup of wheat flour
1 tablespoon of concentrated oven and stove aid
1 teaspoon of active dry yeast
1 teaspoon of emulsifier for ice cream
For the filling
1/2 cup of water
1 cup of whole milk
1 tablespoon of coffee syrup
1 tablespoon of concentrated oven and stove aid
1 tablespoon of light margarine
2 tablespoons of cocoa powder
1/4 cup of whole milk
1/2 cup of light cream
For the dough
Mix all ingredients in a stand mixer until it doubles in volume
Grease a medium-sized baking dish with light margarine and dust with wheat flour
Place the dough, spreading it evenly throughout the dish
Bake in a medium oven (180°C) for 30 minutes
Unmold while still warm over a damp cloth and roll into a cylindrical shape
For the filling
Blend all ingredients in a blender, leaving only light cream
Heat in a saucepan over low heat until it thickens completely, then remove from heat and add light cream
Unroll the coffee roll and spread the still warm filling
Roll up the coffee roll again and decorate to taste.
