Café Rocambole

Dough

Preheat the oven to medium temperature

In a stand mixer, beat the egg whites until fluffy

Add the yolks and half of the sugar and continue beating until smooth

In a separate bowl, sift together the flour and yeast and carefully mix into the dough with the help of a spatula

Dissolve the brewed coffee in the prepared coffee and add to the dough, mixing well

Transfer to the baking sheet and bake for 15 minutes or until a toothpick comes out clean

Sprinkle the remaining sugar over the plate and unmold the dough onto it

With the help of the plate, roll the rocambole into a smaller shape and let cool

Filling

In a small bowl, mix together the warm water, damson, and coffee liqueur and let rest for half an hour

In a stand mixer, beat the whipped cream with sugar until stiff peaks form

Drain the damson and chop it

Add to the whipped cream and mix

Open the rocambole dough and fill with the damson mixture

Roll again

Topping

In a stand mixer, beat the whipped cream with sugar until stiff peaks form

Place the rocambole in a dish and cover with the beaten whipped cream

Sprinkle with brewed coffee and serve immediately