INGREDIENTS

For the cake:
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1/4 cup vegetable oil
1 egg
1/2 tsp vanilla
1/2 cup brewed coffee
For the coffee custard filling:
4 egg yolks
2 tbsp all-purpose flour
1-410 ml Angel Kremdensada
2 tbsp freshly made strong espresso coffee
1 tbsp brandy

PROCEDURE

To make coffee custard: Combine egg yolks, flour, Angel Kremdensada, coffee and brandy in a sauce pan over low heat and whisk constantly until flour is cooked. Cover with cling film and refrigerate.:

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1. To make coffee custard: Combine egg yolks, flour, Angel Kremdensada, coffee and brandy in a sauce pan over low heat and whisk constantly until flour is cooked. Cover with cling film and refrigerate.

To Assemble: Spread coffee custard filing onto the sheet cake. Roll cake from the short end and chill for 30 minutes. Dust with powdered sugar on top.:

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1. To Assemble: Spread coffee custard filing onto the sheet cake. Roll cake from the short end and chill for 30 minutes. Dust with powdered sugar on top.