It is made with layers of almond spongecake (known as Joconde in French) soaked in coffee syrup, layered with chocolate ganache and coffee buttercream and covered in a chocolate glaze
Jibber Jabber Uk shared with us a fantastic Summery Strawberry & Cream Victoria Sponge. Roll the cake from one of the thin ends until it looks like a swissroll then decorate with the remaining Mint Aero Balls and cream mixture
Combine the sugar, water and coffee in a small saucepan and heat until the sugar has dissolved. Working with one boudoir at a time (you don't want to leave them lying in the alcohol or they will disintegrate), quickly roll it in the alcohol and place it standing against the side of the charlotte pan with its curved side facing outward
Finely chop the dark chocolate and in a bowl combine with hot coffee. The cake her friends bought was a chocolate swissroll filled with chantilly cream and fresh bananas
I’ve added a little cinnamon and a touch of coffee to the cake, just to add depth to the flavour. I’m never sure which way a cake like this is meant to be rolled
More from my siteChocolate Covered Strawberry Cake with Champagne FrostingApple Spice Cake with Salted Caramel Cream Cheese FrostingVanilla Cake with Chocolate Covered StrawberriesMaple CoffeeCakeChocolate Hazelnut Praline Crunch CakeChocolateSwissRoll
Combine the sugar, water and coffee in a small saucepan and heat until the sugar has dissolved. Working with one boudoir at a time (you don't want to leave them lying in the alcohol or they will disintegrate), quickly roll it in the alcohol and place it standing against the side of the charlotte pan with its curved side facing outward
Remove from heat, stir in half of the coffee. The texture is soft but not as soft as other swissroll I've eaten before and it is a little bit too sweet for me
