Velvet Coffee Roll cake recipe | Baking Roll cake at home with KICA Academy
Вставка
- Опубліковано 1 жов 2024
- Want to prepare the most delicious ever and very simple to make roll cake already by this weekend? Learn how to make a charming Velvet Coffee Roll Cake, using only basic tools and ingredients. In this video, the Brand Chef of KICA Academy, Aleksandr Trofimenkov, will share a foolproof roll cake recipe.
Step by step, with the Chef's guidance, you will make a flexible chocolate roll sponge, an airy Chantilly cream with coffee and mascarpone, and assemble them into a Velvet Coffee Roll Cake with a mesmerizing cut.
The special final touch is this roll cake’s decoration with dark chocolate crémeux and Chantilly cream. The rhythmically piped creamy domes will create a beautiful and tender look that catches the eye and invites you to taste the cake.
Feel free to infuse it with any other flavor and create a new, unique delicacy.
00:41 Making Chantilly cream with mascarpone and coffee
12:30 Preparing dark chocolate and coffee crémeux
22:54 Making chocolate choux pastry sponge
42:48 Assembly
49:24 Decorating the roll cake
▶ ▶ ▶ Happy to answer your questions in the comments 🙌
▶ See the detailed Velvet Coffee Roll Cake recipe here: kica-academy.c...
▶ Watch more free classes in this playlist:
• FREE CLASSES
▶ Discover more recipes at professional pastry classes at kica-academy.c...
▶ Follow us on Instagram: / kica_academy
#RollCakeRecipe #RollCake #KICA #Pastry #PastryChef #Baking #HomeBaking #BakingRecipe #EasyCakeRecipe #PastryTutorial
Thank you so much Chef. It looks yummy cant wait to try this Coffee roll Cake....The Instruction was on point as always👌
He is the best Chef ever, explains every details, and clear directions. Thank you Chef. If you considering to take baking pastry class, this is the one KICA academy pastry school.
So beautiful! The cut is really hypnotizing!
Saludos. Prepare el rollo de chocolate y es excelente super flexible y húmedo! Me encanta
Buona sera può darmi gli ingredienti tradotto in italiano grazie
وصفة رائعة 😍😍شكرا جزيلا على الشرح الجميل وشكرا ايضا على إعطائنا اسرار جمال هذه اللفة الجميلة شكرا شاف 😍😍😍
Thank you for the lesson! This roll cake is perfect!
I love the way the Chef explains 😍
❤
Wow! Amazing 😍 Looks simple, for sure will try to make it, thank you, KICA! 😇
Thanks a lot Chef 🙌
It’s perfect 🔥
Hai chef.. Wow looks so beautiful.. Thank you for sharing recipe chef.. 😍🙏🏻
Thank you Chef!!
Will bake it this weekend 😋
Can I replace coffe beans for a instant coffe? Just in case I don't have the beans. If so how much can I use? I realise that this will improve collor to this preparation
Hello, yes, you can, we advise you to try to start from your own taste and try a comfortable concertation for yourself :)
Thank you so much Chef.
So beautiful! Can I also make With coconut milk? Maybe with little portion gelatin. Perfect creamy is difficult to lactose free version! Could you any advice in this case? Thank you so much!
Hello Gabriela, you can use coconut milk, but then the texture will be more liquid, there is less fat in coconut milk. 🤗
Gabriela, if you are interested in lactose-free recipes, we suggest our book 🤩Gluten, Lactose & Sugar Free Cakes Recipe Book by Vitalina Petrunok edu.en.kica-academy.com/p/gluten-lactose-sugar-free-cakes-recipe-book-by-vitalina-petrunok
I really wanted to cook this roll, and here is such a gift! 😍 I like how you explain everything in detail. Thanks a lot!
Thanks for this recipe, can we use filter coffee or expression coffee or soluble coffee instead of the coffee beans, as I like the taste of the coffee in a cream.
Hello Suzan, yes, it's possible :)
Hi Chef
Great recipe! What if you only have the standard gelatin sheets instead of cubes. What would a substitution look like?
Hi :) If you are using gelatin leaves, take the same weight of them as you would with cubes and soak them in cold water (large amount). The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as required.
@@kica_academy Thank you and thank you for the quick answer. I firgured it was something like that but you can never be to sure when it come to gelatin.
🤩WoW beautiful and delicious récipe Chef thanks👌🤗.
Thanks sooo much chef!!! Amazing the way you teach!!!! 👍👍👍👍👍
En hora buena... que rico!!! Muchas gracias
Realice el rollo para participar en la promoción. Es un a delicia.
Thank you so much for the wonderful explanation!! You made it easy for us ❤
Thanks chef everything you explained its perfect. 🙏
Amazing video... please do more professional recipe and please do professional bakery style chocolate chip cookies
Thank you so much! Mucho gracias! Love the way you explain. Please teach us more. I appreciate it very much. ❤️
Thank You so much for this great Recipe Chef
Deve essere delizioso!!! 😋😋😋 È possibile avere la ricetta in italiano? Ho difficoltà a capire😅
Really awesome 👩🍳 chef and good teacher. Wish you the best
Excelente, muy buenas técnicas, gracias por el video! 😎
Hi, I just wanted to know can I bake this cake without silicone mat or it's necessary
OMG🤩 This video lesson is soo beautiful!
I have tried this recipe a few times and my sponge cracks as i roll the cake - why??
Por favor hay alguna forma de traducción no entendí nada y por lo que se es genial la receta del chef y la explicación es de la mejor 😢
Thanks chef everything you explained it's perfect 🙏
Es perfecto y ame las explicaciones tan precisas, nunca había visto una receta así. El nivel de detalle para que todo quede en su punto y lo mejor que si se puede replicar en casa. Muchas gracias definitivamente lo haré para este próximo cumpleaños 😘💯
OMG Magic ! So beautiful
Thank you for your effort and clear explanations
Thank you for this! I'll trying to make it at my work 😊
Alexander - I've taken several of your classes and continue to pray for strength and courage for Ukraine
Hello, thank you for your support ❣ In will be completely different recipe. But, we have a recipe of the pumpkin roll cake in our book "The Best Pumpkin Pastries Recipe Book"! You can know more information about it following the link: edu.en.kica-academy.com/p/best-pumpkin-pastries-recipe-book-by-aleksandr-trofimenkov1
Maybe, you will be interested in another recipes in the book as well:)
sooooo yummy! many thanks, KICA!!!!!
Thank you chef for sharing recipes with us thank you again
Thanks chef Aleksander, is it possible to make the cremeux using white chocolate in place of the dark chocolate?
Hello Frank, Yes, but you need more white chocolate, because it contains less cocoa butter :)
Thanks for the wonderful recipe. What is the substitute for liqueur Kahlua?
Hello A.Hadi, you can just skip it :)
Cómo hago para escucharlo en español?
Im excited to make this! If I increased the amount of sugar in the sponge , will this affect the texture or flexibility of the cake?
Hi Marisa, if it's not a big amount of sugar, then everything would be fine :)
Can I use cornstarch instead of gelatin mass ???
Hello Margaret, it's not possible. The cornstarch will not work here 🙂
Ok thanks , but what can I use instead of gelatine mass
@@Ur.gurl.Ruby_29 Hello, you can take double the amount of mascarpone and not use gelatin mass, so the stability is compensated for by fats 🙂
Thank you
So Nicely explained every step .. Thank you Sir.. he is very humble and polite .. no rush at all ..
Thanks a lot chef
Perfect thanks 😍😍
Brilliant🎈👏
Amazing 👍❤️
Thank you Chef
Chef, thank you for the very clear and detailed explanation in the video.... One thing I noticed though, is that in other KICA videos of other recipes, it's said to never blend in the cold cream in the Chantilly, because it destroys the fat molecules... So I'm in doubt now... Should one blend the cold cream or not?
Hello Shuan :), That's right, cream A breaks through with mascarpone, and the rest is mixed with spatula. The blender helps combine cream A with mascarpone and gelatin mass.
@@kica_academy Thank you! :)
@@kica_academyi still don't get it (but I am very very amateur) and my chantilly just split... So I must have done something wrong 😂. I will give it another go tomorrow
Thank you, chef, for all your explain ❤❤❤❤
Espectacular!!!!
Thanks 🧑🏼🍳…..😍😍😋😋🙌
I'm so glad I found this, I've been thinking about making a coffee roll cake for a while now and the instructions were very thorough which will help out a lot since I need visuals AND detailed explanations to learn LOL. I reeeeally want to try this recipe now but I have celiac disease, so I'm going to have to try to make it gluten free, and I have no idea if the sponge cake texture will be as soft and velvety (probably not, it will probably be so crumbly LOL) so if anyone has any tips on how to keep the texture as similar as possible let me know haha. Either way, I could always make it normally and serve it to my partner! Thanks so much for this recipe and video!!
Hello, Unfortunately, this recipe could not be done gluten-free, but you can check out our gluten-free recipe book to make another cake edu.en.kica-academy.com/p/gluten-lactose-sugar-free-cakes-recipe-book-by-vitalina-petrunok
What size is the silicon mat roll
Hello Zelina, it's Flexipan mat 35X38 :)
Thank you chef, but I can’t download the recipe it’s showing error on your website.
You can see the recipe here kica-academy.com/recipes/coffee-roll-cake/?
your explanation is perfect chef
Hello dear kica
In case i want to relace the dark chocolate with milk chocolate then how much grams of milk chocolate do I have to use?
Hello, how much chocolate do you want to replace from the recipe?
The dark chocolate which is used in the recipe is 75 grams
So the milk chocolate how much do I have to use?
@@ghadaali2770 Hello, you need to use 163 grams of milk chocolate 🙂
What if I make this recipe for vanilla cake rolls or other flavors besides chocolate ?
Hello 🙂You will have a roll cake with different flavour🍰
@@kica_academy with this recipe ? How ?
@@kica_academy I mean, I want to make a roll cake with this recipe with a flavor other than chocolate
@@donoharjo8305 hello🙂 we can offer you The Magic of Swiss Rolls Cookbook: 9 Recipes for Perfect Rolls ebook , please follow the link to learn more about the details - books.kica-academy.com/products/the-magic-of-swiss-rolls-cookbook
Best presentation ever.
Amazing work ❤❤❤❤❤❤❤❤❤
Great recipe, I made it today and it's delicious! I was just wondering how long it keeps in the fridge?
Hello Caroline, till 48 hours :)
@@kica_academy thank you!!
👏👏👏👏👏👏
Hi, I can't seem to download the recipe. It shows as an error on your website. Thank you for such a great video.
Hello, Olesya. Try the link again please ;)
You can see the recipe here kica-academy.com/recipes/coffee-roll-cake/?
Excellent full detailed explanation 👏👏👏
Glad it was helpful!
Thanks chef
Thanks for the details explanation, very interesting, cannot wait to make it. However, I am vegetarian, any recommendations to replace gelatin in the Chantilly cream? Many thanks. Grace
Hello Grace, You can use vegetarian gelatin :)
@@kica_academy Thanks for your reply, I live in Austria, I only find Agar Agar, even though I search from Amazon, only show Agar Agar or Agartine (which contains Agar) 😔
@@gracetai1266 This cannot be done with agar. It will not give volume when whipped. In this case, you can make a regular whipped ganache (cream + chocolate). 😊
@@kica_academy thank you. I will try do what you recommend. I hope I could study at your Baking school in the near future!
Muchas gracias 😊
👏👏👏👏👏best chef