Coffee roll with curls in coffee glaze

Coffee roll with curls in coffee glaze

Ingredients:
Soluble espresso - 1,5 tablespoons
Boiled water - 1 tablespoon
Usual (Greek) yogurt - 3/4 glasses
Corn flour - 1/2 glasses
Desi - 8 tablespoons, softened
Sugar - 1 glass
Big egg - 3 pieces
Flour - 1 2/3 glasses
Baking powder - 2 teaspoons
Soda - 1/2 teaspoons
Salt - 1/2 teaspoons
Vanillin - 2 teaspoons
Cocoa powder - 2 teaspoons

Glaze:
Soluble espresso - 2 teaspoons
Boiled water - 2 teaspoons
Usual (Greek) yogurt - 1 tablespoon
Icing sugar - 2/3 glasses + 2 tablespoons

Preparation:
Heat oven to 175 degrees. Grease rectangular shape for pie plentifully with desi.
In small pan razvelit in coffee boiled water. Set aside for a while to cool down.
In bowl for the mixer shake up at average speed all other ingredients (except cocoa) for dough of 1-2 minutes. Shift half of dough in separate bowl where add divorced coffee and cocoa. Mix.
In the prepared form lay out layers vanilla and coffee and chocolate dough (only 3 layers). Walk knife or toothpick that marble drawing in ready roll has turned out.
Bake 55 minutes. Cool about 15 minutes and get from form.

Glaze:
In average bowl shake up nimbus espresso and boiled water before full dissolution of coffee. Add yogurt and the sifted icing sugar, shake up to homogeneous mass. If glaze too dense, add couple of drops of water. Apply glaze on slightly cooled down roll and give.

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