Black Forest cherry biscuit roll

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and stone the cherries. Soak gelatine in cold water. Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until thick and creamy. Mix flour, almonds, baking powder and cocoa. Alternately stir briefly with the milk. Spread on a baking tray (32 x 39 cm) lined with baking paper.

2. 2

   Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 7 minutes. Whip cream and vanilla sugar until stiff. Then turn out onto a slightly damp tea towel sprinkled with brown and 1 tablespoon of white sugar. Remove baking paper immediately. Stir groats powder, 40 g sugar and 4 tablespoons cherry nectar until smooth. Boil up the remaining nectar. Add the mixed powder while stirring and bring to the boil. Fold in the cherries. Spread on the front half of the sponge cake. Squeeze the gelatine, dissolve lukewarm. Stir into half of the cream. Cool briefly until it begins to set.

3. 3

   Fold in the cherries. Spread on the front half of the sponge cake. Squeeze the gelatine, dissolve lukewarm. Stir into half of the cream. Cool briefly until it begins to set. Fold in the remaining cream and spread on the cherries. Roll up the sponge cake plate from the long side using the tea towel and refrigerate for at least 1 hour. Cut into 12-15 pieces

4. 4

   On 15 pieces:

Nutrition Facts

KCAL
190 kcal

CARBS
26 g

FATS
8 g

PROTEINS
4 g