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:

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

To Assemble:

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