Mocha Cream Cheese Log Cake#2
Cooking Instructions
- 1
Put the egg yolks into the mix bowl, whisk it and slowly add casters sugar whisk until creamy and turn to light yellow. Add olive oil, milk, vanilla and salt, whisk until mix well together. Sift cake flour into the mix bowl, whisk it well gently. Set aside.
- 2
White egg bowl, add lime juice then beat it with low speed until foamy. Add sugar in 3 batches and beat with hight speed until stiff peaks formed.
- 3
Fold the egg whites into the yolks batter bowl in 3 batches, fold it gentle until mix well. Transfer the batter into the tray, greased and lined with parchment paper. Use spatula spread the batter evenly. Tab the tray 2-3 times.
- 4
Preheat the oven at 160 degrees celsius, bake at 150 degrees celsius for 30 minutes or until done. Allow the cake to cool down.
- 5
Mocha cream cheese frosting mix, start with put chocolate melted and whipping cream into the mix bowl, whisk it until mix it well. Set aside. Then Dissolve coffee with hot water and set aside.
- 6
Put the softened butter in the the big bowl, whisk it until puffy. Sift in icing in, mix it well together. Add coffee and chocolate mixture, whisk until mix it well. Add softened cream cheese, use the spatula fold to to mix it well.
- 7
Brush coffee syrup on the cake sheet. Then spread the mocha cream cheese frosting with spatula evenly.
- 8
Gently roll up the horizontal cake sheets, connecting each to others until finish. Then fasten with plastic sheets, chill in the fridge for 1 hour.
- 9
Time to frost around the cake. After that use a chopsticks to draw a log grain lines. Decoration with Rosemary, thyme, almond flakes, white chocolate sugar flowers and sugar butterflies.
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