Amaretto cherry biscuit roll

Name: Amaretto cherry biscuit roll
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 3 Eggs (size M); 225 g + 3 tablespoons sugar; 1 pinch Salt; 100 g Flour; 25 g crushed almonds; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 50 ml Milk; 100 g Amarettini (Italian almond biscuits); 200 g Sour cherries (from the jar); 250 g Mascarpone; 250 g Low-fat curd; 2 TABLESPOONS Amaretto (almond liqueur); 1 Bottle of butter-vanilla flavour; 7-10 Tbsp Amarettini; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

3 Eggs (size M)
225 g + 3 tablespoons sugar
1 pinch Salt
100 g Flour
25 g crushed almonds
25 g Cornstarch
1 1/2 TSP. Baking Powder
50 ml Milk
100 g Amarettini (Italian almond biscuits)
200 g Sour cherries (from the jar)
250 g Mascarpone
250 g Low-fat curd
2 TABLESPOONS Amaretto (almond liqueur)
1 Bottle of butter-vanilla flavour
7-10 Tbsp Amarettini
baking paper

Directions

1
Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until thick and creamy. Mix the flour, almonds, starch and baking powder and stir into the egg foam alternately with the milk. Spread on a baking tray (32x39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: not suitable/ gas: level 4) for 7-8 minutes. In the meantime, finely crush the Amarettini. Mix with 3 tablespoons of sugar and sprinkle onto a slightly damp tea towel. Drain the cherries well.
2
Remove the sponge cake from the oven and turn out onto the cloth. Remove the baking paper immediately. Mix mascarpone, quark, 100 sugar, amaretto and vanilla flavouring. Spread the cream on the sponge cake. Spread the cherries on top, press in a little. Roll up the sponge cake from the long side, refrigerate for about 1 hour. Cut into slices and serve decorated with amarettini
3
Waiting time approx. 1 hour