Coffee Cream Roll Cake
|Sweet cracker crumbs||2 1⁄2 Cup (40 tbs)|
|Confectioner's sugar||3⁄4 Cup (12 tbs), sifted|
|Ground almonds||1⁄3 Cup (5.33 tbs)|
|Hot black coffee||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Put cracker crumbs into bowl with sugar and almonds.
Make well in center.
Add coffee and vanilla; mix to soft dough.
Sift a little extra sugar onto large sheet of grease-proof paper.
Roll out mixture onto paper to rectangular shape about 9 x12 inches.
Spread evenly with desired filling.
Holding paper with both hands, gently roll into Swiss-roll shape.
Keep in paper; refrigerate until firm.