I really wish I could have eaten at least a small piece of Cappucino Brownies a few days ago. But as the cake must still retain its rank of "queen of the holidays" :))) I postponed it until Christmas. It will certainly not be missing from the festive table, along with other cakes prepared for Santa. 🙂
And let you see what I did… :)))
- 5 eggs husband
- 5 tablespoons sugar
- 2 tablespoons oil
- 1 sachet Chocolate Ole Cream
- esenta de rom
- 150 g Almette cream cheese with sour cream
- 100 g soft butter
- 100 g old powder
- 2 sachets of vanilla sugar
- 1/2 teaspoon ground cinnamon
- 50 g dark chocolate
- 50 ml whipped cream
Preparation Roll with cream cheese and cinnamon:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a hard and shiny foam, like meringue. Mix the yolks with oil and rum essence, then pour over the meringue. Mix lightly at the lowest speed of the mixer. At the end, add the Chocolate Ole Cream and beat a little more until smooth.
Pour the dough into a tray (42/29 cm) lined with baking paper and bake on medium heat for about 20 minutes. Remove the top on a grill, along with baking paper and leave to cool.
Soft butter at room temperature mix with sugar and vanilla sugar until fluffy, like a cream. Add the cream cheese and mix until well blended. At the end, add the cinnamon and mix well.
Put the cream over the cooled top, level it, then roll the top as long as possible. Put the roll on a plate and refrigerate until the icing is ready.
Melt the chocolate over low heat with the whipped cream. Homogenize and leave to cool until the cream begins to harden.
I hastened the process a little and put it in the freezer.
Mix the cream a little with the mixer, until it becomes fluffy, then spread it over the roll.
Garnish with chocolate balls and portion as desired.
With this cake I will participate in the contest organized by Isabela . Thanks Isa for the invitation.