Mocca Dates Roulade
Peanuts and dates combined into a tempting cake recipe. A unique combination of sweet and savoury flavours, this soft tasty cake will fit into your relaxing time with friends or relatives.
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Ingredients
Make the Cake
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Egg yolk (6 pieces) 120.0 g
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Sugar 205.0 g
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All-Purpose Flour 120.0 g
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Chocolate Powder 35.0 g
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Cake Margarine 80.0 g
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Baking Soda 3.0 g
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Egg White 6.0 pc
Make the Roulade
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White Shortening 500.0 g
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Cake Margarine 75.0 g
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Simple Syrup 200.0 g
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Soft Cream 100.0 g
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Mocha Paste Sufficiently
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Caramel syrup 25.0 ml
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Dates (Minced)
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Cashews/Cooked Peanuts (Minced)
Preparation
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Make the Cake
- Whisk yolks and sugar until they go white, add dry ingredients, stir evenly.
- Add melted margarine—stir evenly.
- Pour the whisked egg whites, bit by bit (in order to test the mixture), and stir evenly.
- Pour the mixture into two 30x30 cm baking sheets, bake them on 190° C temperature for about 8 minutes.
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Make the Roulade
- Sprinkle chocolate powder on a dry cloth, put the well-done cakes on it, roll them without any filling. And set them aside.
- Open the two rolled up cakes, smear them with butter cream mocha, sprinkle them with minced dates and cashews/peanuts, and roll them back.
- Roll one cake on top of the other, keep them away for a while. Smear the cakes with butter cream, garnish them to your liking.
