Black Forest Cherry Roll
easy
75 mins
75 mins
Ingredients
- 4 Eggs (size M)
- 175 g Sugar
- 6 Egg yolk ) (size M)
- 75 g Flour
- 50 g Cornstarch
- 20 g Cocoa powder
- baking paper
- 75 g Dark chocolate
- 50 g white chocolate (or couverture)
- 1 glass (720 ml; separation weight: 460 g) Shadow-
- 7-10 Tbsp morellen
- 3 sheets white gelatine
- 2 TABLESPOONS cherry brandy
- 3 (à 200 g) Cup of whipped cream
- 1 package Vanillin sugar
- 2 TABLESPOONS Sugar
Directions
- 1
Separate eggs. Beat the egg whites until stiff, then pour in 50 g of sugar. Beat the egg yolks and 100 g sugar until frothy. Fold in the beaten egg whites. Mix flour, cornstarch and cocoa, sieve onto the egg whites.
- 2
Loosely fold in and spread on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200-225°C/ gas: level 3-4) for 8-10 minutes. Sprinkle a tea towel with remaining sugar.
- 3
Remove the sponge from the edge of the tin and turn it over onto the cloth. Carefully remove the baking paper. Cover with a damp cloth and let it cool down. Peel curls from the dark and white chocolate with a peeler and put them aside.
- 4
Drain the cherries well on a sieve. Put 12 beautiful fruits aside for decoration. Soak the gelatine in cold water. Drizzle the sponge cake plate with kirsch. Whip half of the cream with vanillin sugar and 1 tablespoon of sugar until stiff.
- 5
Dissolve the gelatine and stir into the cream. Spread on the sponge cake plate and spread the cherries on top. Roll up the sponge cake with the help of the cloth. Whip the remaining cream and sugar until stiff. Spread half of the sponge roll and sprinkle with chocolate rolls.
- 6
Pour the rest of the cream into a piping bag with a star nozzle and squirt 12 tuffs onto the roll. Cover with the remaining cherries. Results in 12-16 slices.
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