Coffee Cream Roll
|Sweet biscuits||1⁄2 Pound (Plain)|
|Ground almonds||3 Ounce|
|Hot black coffee||1⁄4 Pint|
|Whipping cream||1⁄2 Pint|
|Icing sugar||1 1⁄2 Ounce|
|Sugar||2 Tablespoon (Extra, Adjust Quantity As Needed)|
Crush biscuits very finely; place in mixing bowl with sifted icing sugar and ground almonds.
Mix well, make a well in centre, stir in coffee and vanilla.
Mix together well to form a soft dough.
Sift a little extra icing sugar on to a large sheet of greaseproof paper.
Roll out mixture on greaseproof paper to rectangular shape approximately 9 in. x 12 in.
Spread filling over evenly.
Holding paper with both hands, gently roll into swiss roll shape.
Roll in greaseproof paper, refrigerate until firm.
Weve given a choice of two fillings for the roll cream or butter-cream.
If you want to make the Coffee Cream Roll several days in advance, use the butter-cream filling;, the whipped cream filling will soften the biscuit crumbs if kept for more than 1 day.
However, if making the roll to use the same day the whipped cream filling is delicious.
Butter-Cream Filling Place sugar and water in saucepan, place over low heat, stirring, until sugar dissolves.
Bring to the boil, boil 5 minutes. Remove from heat, cool.
Beat butter until creamy, gradually add cold syrup, beating well after each addition.
Add rum to taste, beat well.