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Cinnamon Roll Cake
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 20 roll
- Difficulty Level Advanced
Ingredients
- • 4 eggs
- • 125 grams of sugar
- • 85 grams of wheat flour
- • 40 grams of potato starch
- • 1 spoon of baking powder
- • pinch of salt
- • 1/2 cup of green tea
- • 2 spoons of lemon juice
- • 2 spoons of sweet liqueur
- • 4 eggs
- • 125 grams of sugar
- • 85 grams of wheat flour
- • 40 grams of potato starch
- • 1 spoon of baking powder
- • pinch of salt
- • 1/2 cup of green tea
- • 2 spoons of lemon juice
- • 2 spoons of sweet liqueur
Nutrition Info
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1000 Calories
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46g Sugar
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0,1g Salt
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100g Fat
Instructions
- Break eggs, separating whites from yolks
- Beat whites with pinch of salt, till firm foam, then add sugar bit by bit still beating the whites, then add yolks, one by one continue beating
- Sift the flour, potato starch, baking powder in separate dish, mix well, then add bit by bit to whites mixture and mix very gently
- Pour dough at baking tray
- Bake in preheated oven, about 180 degrees, about 8 min
- Let it cool down, cut in half
- Mix punch ingredients and pour it over the sponge cake
- Make jelly following package directions, but use only half water which is normally required (standard in Poland is 2 cups of water per 1 package of jelly, so in this case only 1 cup of water)
- Cool down jelly, add mashed apples, mix well, when it's almost set, pour it over half of sponge cake and cover with the other half
- Melt dark chocolate and pour it over the top of cake, garnish with coconut flakes, almonds flakes and dried mango
- Keep in the fridge about 2 hours and then it's ready to eat
- Break eggs, separating whites from yolks
- Beat whites with pinch of salt, till firm foam, then add sugar bit by bit still beating the whites, then add yolks, one by one continue beating
- Sift the flour, potato starch, baking powder in separate dish, mix well, then add bit by bit to whites mixture and mix very gently
- Pour dough at baking tray
- Bake in preheated oven, about 180 degrees, about 8 min
- Let it cool down, cut in half
- Mix punch ingredients and pour it over the sponge cake
- Make jelly following package directions, but use only half water which is normally required (standard in Poland is 2 cups of water per 1 package of jelly, so in this case only 1 cup of water)
- Cool down jelly, add mashed apples, mix well, when it's almost set, pour it over half of sponge cake and cover with the other half
- Melt dark chocolate and pour it over the top of cake, garnish with coconut flakes, almonds flakes and dried mango
- Keep in the fridge about 2 hours and then it's ready to eat
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