3 large eggs
1 cup sugar
5 table spoons water
1 tea spoons vanillin
1 cup sifted all purpose flour (Gold Medal recommended)
1 tea spoon baking powder
1tea spoon instant Coffee
1 tea spoon Belgium cocoa
1 table spoon Cointreau Liqueur
1 cup cold water
3 table spoon sugar
5 table spoon Cointreau Liqueur
Line a 15x10 inch jelly-roll pan with waxed paper.
Beat eggs until they are thick and lemon colored. Gradually beat in sugar with vanillin. Add water and beat again Add flour and baking powder. Beat mixture until it is smooth. Pour mixture in prepared pan. Bake cake in preheated oven 375°F for 15 min. Turn out into towel covered by waxed paper and sprinkled with sugar. Roll up towel/waxed paper and cake together. Cool. Unroll cake and trim crust from the edges. Make center coco filling out of removed crust, add 2 table spoon Butter-Cream Filling (recipe follows) 1 tea spoon instant coffee, 1 tea spoon Belgium cocoa powder, 1 table spoon Cointreau Liqueur. Mix well and spread mixture along short side. Sprinkle syrup on the cake evenly. Spread ? half Whip Cream on the cake and quickly roll up cake jelly-roll fashion. Spread the rest of cream on top. Sprinkle with cocoa and sliced almonds. Place few marzipan or chocolate candy if desired.
1 package of one pint whipping cream
11/2 cup powder sugar
4 table spoons Countreau Liqueur
Whip cream on high speed by hand mixer until it became very thick. Gradually add powder sugar beating well after each addition. Add 4 table spoon Cointreau Liqueur. Beat again until smooth and then spread on the cake.