Coffee roll Elephant Ears has a creamy filling with nuts and bark of biscuits and coffee. It is a no bake biscuit cake, with an unusual name but the mild coffee flavor will attract coffee lovers and even those who are not. My husband, who normally does not drink and like coffee, says that this coffee roll is one of the most delicious rolls that he tasted lately.
Ingredients Coffee Roll Elephant Ear
For the crust:
500 g (1.1 pound) ground biscuits,
200 g (0.44 pounds) powdered sugar,
2 tablespoons cocoa
4 cups cooked black coffee without sugar.
For the filling:
200 ml milk
1 cup sugar
2 egg yolks,
2 vanilla sugar
2 tablespoons sugar
2 tablespoons chopped walnuts,
a little coconut flour.
For the glaze:
100 g (0.22 pounds) chocolate
some water and some oil
Cooking Instructions Coffee Roll Elephant Ear
Place the sugar in the ground biscuits and mix well.
Add 2 tablespoons of cocoa and 4 cups of cooked coffee (not hot) and knead.
The compound, divided into two equal parts and stretch in a rectangular crust.
Pour milk in a cup of sugar and allow to boil.
Whisk 2 egg yolks, 2 tablespoons sugar and 2 tablespoons of flour and gradually add to the hot milk and stir.
When cool, add margarine and nuts and mix well.
Coat a rectangular crust and wrap the rolls.
Coat rolls with chocolate glaze and sprinkle with coconut.
Recipe from Easy Recipes