Chocolate, coffee and apricot roll
Recipe

Japanese cocoa sponge cake
Ingredients | Preparation |
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Bring the milk (90g), the butter and sugar (30g) to the boil. |
Chocolate and coffee whipped ganache
Ingredients | Preparation |
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Boil cream 1 with the glucose syrup and infuse the coffee for 10 minutes. |
Apricot compote
Ingredients | Preparation |
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Heat the purée with the glucose at around 40ºC. |
To finish
Spread two approximately 0.5 cm layers over the flat sponge cake. |