Sponge Cake, Mushroom Tops and Crumb Bake

1. Preheat the oven to 350*F
2. In a stand up electric bowl mixer, add 5 eggs, 1/2 tsp vanilla extract and 3/4 cups of sugar. With the whisk attachment on, turn the mixer to high and mix until the batter is fluffy and pale yellow, about 10-12 minutes.
3. While eggs are mixing, whisk together the flour and baking powder and set aside.
4. Prepare 2 half sheet pans and line parchment paper. Spray with cooking spray or oil.
5. Once egg mixture is ready, sift in flour/baking powder mixture 1/4 cup at a time and slowly fold in with a clean spatula.
6. Set aside 1 1/2 cups of batter to bake at the end for the crumb and mushroom tops. The rest of the batter, divide into the two sprayed half sheet pans and spread evenly throughout the pan. 
7. Bake the batter for 16-18 minutes or until golden brown.
8. Remove from oven and allow to cool.
9. Take a pastry piping bag, and cut the end off just enough to fit the round pastry tip (use a small to medium hole). Add ½ cup of sponge cake batter into the pastry bag and pipe about 40 small circles onto a half sheet pan with parchment paper (no need to spray). Make different sizes of circles on the sheet - ¼-½ inch circles. They will spread, so be mindful. Bake 8-10 minutes until golden brown. Allow to cool, then peel off the parchment paper and set aside in a bowl. 
10. Use the remaining 1 cup of sponge cake batter to make the crumb. Take the 1 cup of sponge cake batter and spread thinly on a sheet pan with parchment paper. This will only fill about ¼ of the baking sheet, so spread thinly. Bake until slightly more than golden brown. This will be the crumb, so having this baked a little longer is okay. Bake for 8-10 minutes, and set aside to cool.
    

Cream

1. Add ¼ cup of softened butter and the ½ a can of dulce de leche in a mixer bowl with the paddle attachment. Mix together until well combined and there are no streaks of butter. Transfer to another bowl and set aside. Use a spatula or bowl scraper to remove all the buttercream from the mixer bowl. 
2. Add ½ cup of heavy cream, ¼ cup of powdered sugar, and ¼  tsp vanilla extract in the same mixing bowl. With the whisk attachment on, turn the mixer low to medium speed and let the heavy cream thicken slightly. Once slightly thickened, turn the mixer on high until the cream has thickened to stiff peaks. DO NOT OVERMIX, or your cream will become butter. 
3. Combine the butter/dulce de leche mix and whipped cream in the mixer until combined. 
4. Place into the refrigerator in the meantime. 

Cream for Mushroom Legs and Leaves

1. Place softened butter, powdered sugar and vanilla extract into a mixer bowl. Starting on a low speed, start mixing using a paddle attachment. Once powdered sugar and butter are combined, turn on high to mix. The butter will start to become whiter. Add a tbsp of cream to the buttercream. 
2. Take 1/4 of the cream and add green food coloring of your choice and ¼ tsp at a time until you achieve the desired color. 
3. Set green cream and white cream aside until ready to use. Leave at room temperature.

Coffee Syrup for Sponge Cake

1. Make a cup of black coffee to your liking, I like to make mine pretty strong. Add desired sugar and cream. Mix together and set aside to cool

Crumb for Coffee Rolls

1. After the crumb is baked and cooled, use the food processor to crumble the sponge cake. Break into pieces to fit into the food processor, add 1/3 cup of cocoa powder, and pulse a few times. Do not over pulse and make it powdery. Set aside in a bowl.

Putting the Coffee Cake Roll Together

1. Take a sheet of sponge cake, carefully pull it off the parchment paper, and lay it back down on the same parchment paper. 
2. Cut the sheet of sponge cake in half so you have two smaller rectangles.
3. With a tablespoon or squeeze bottle, evenly soak the sponge cake layer—just enough to get a top coat of coffee on it. One layer will take about ½ cup of coffee syrup. But DO NOT OVERSOAK.
4. Spread a thin layer of cream on the sponge cake sheet.
5. Start rolling from the longer side until the roll is complete.
6. Repeat with each sponge cake layer. 
7. To coat the sponge cake rolls with the crumb, first cover each roll with cream. 
8. Add cream to the top and sides of the sponge cake rolls, sprinkle with the crumb, and lightly pat down. 
9. Roll the sponge cake roll on the side that has no crumb or cream and repeat. 
10. Cut the rolls into 1 1/2 - 2 inch pieces. They will look like little stumps. Using a serrated knife will make a cleaner cut. Place the stumps on a plate or into cupcake liners. 
11. Make the mushroom legs using the white buttercream. Place the cream in a piping bag with a round piping tip (medium). Make 3 legs on each stump. 
12. Fill another piping bag with a leaf tip with the green buttercream. Pipe 2-3 leaf tips on each stump. 
13. Lastly, add the mushroom tops on the white mushroom legs. 
14. Allow the coffee rolls to rest in the refrigerator for a few hours and the flavors to combine before serving.