Coffee-Prune Roulade with Chantilly Cream

Coffee-Prune Roulade with Chantilly Cream

A heavenly coffee sponge cake roulade filled with prune, rum and orange filling, topped with light and airy Chantilly creme! This is one of my favorite holiday recipes and it's sure to be a hit with everyone!

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4 Responses to Coffee-Prune Roulade with Chantilly Cream

  1. Elena December 21, 2014 at 7:43 pm #

    I made this a year ago and absolutely loved it. The only thing is I had hard time keeping both ingredients together with cake (had air gaps). Any recommendation on how to keep them all together.

    • tkorchemnaya December 23, 2014 at 12:14 am #

      🙂 Just make sure to roll the cake tightly but just enough so that the filling doesn’t come out on the sides.

  2. marroko December 20, 2016 at 2:43 pm #

    I don’t want to use rum can i substitute for another ingredients?
    Went you roll up was it warn or cold?

    • tatyanaseverydayfood December 21, 2016 at 9:29 am #

      You can omit the rum altogether and just use orange juice. You will want to roll the cake as soon as it comes out of the oven, still hot. Let it cool completely, then unroll, fill and roll back up 🙂

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