Cream-filled Coffee Roll

Name: Cream-filled Coffee Roll
Yield: 12
Ingredients: 5 egg whites (separated) + 5 yolks; 5 tablespoons of coffee; 5 tablespoons of wheat flour; 1 teaspoon of active dry yeast; Filling; 2 cans of condensed milk; 2 egg yolks; 1 tablespoon of cornstarch; 1/2 cup of milk; 1 tablespoon of instant coffee powder; Topping; 100g of butter; 3 tablespoons of confectioner's sugar; 1 tablespoon of instant coffee powder

1
5 egg whites (separated) + 5 yolks
2
5 tablespoons of coffee
3
5 tablespoons of wheat flour
4
1 teaspoon of active dry yeast
5
Filling
6
2 cans of condensed milk
7
2 egg yolks
8
1 tablespoon of cornstarch
9
1/2 cup of milk
10
1 tablespoon of instant coffee powder
11
Topping
12
100g of butter
13
3 tablespoons of confectioner's sugar
14
1 tablespoon of instant coffee powder

Ingredients

1
5 egg whites (separated) + 5 yolks
2
5 tablespoons of coffee
3
5 tablespoons of wheat flour
4
1 teaspoon of active dry yeast
5
Filling
6
2 cans of condensed milk
7
2 egg yolks
8
1 tablespoon of cornstarch
9
1/2 cup of milk
10
1 tablespoon of instant coffee powder
11
Topping
12
100g of butter
13
3 tablespoons of confectioner's sugar
14
1 tablespoon of instant coffee powder

Directions

1
Beat the egg whites until stiff
2
Continue beating and add the yolks, coffee, and flour
3
Add the yeast and mix gently
4
Place in a greased and floured baking dish
5
Bake at 200°C for 10 minutes
6
Remove from oven still warm, place on a damp cloth and roll like a rocambole
7
Let cool
8
Filling
9
In a saucepan, combine the condensed milk, egg yolks, cornstarch dissolved in milk, and coffee
10
Cook over low heat, stirring until thickened
11
Open the roll, fill, and carefully re-roll
12
Topping
13
In a mixer, beat the butter, confectioner's sugar, and instant coffee powder to form a cream
14
Chill in the refrigerator for 10 minutes
15
Cover the rocambole.