Black Forest cherry roll with glazed cherries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff and pour in 50 g sugar. Whip egg yolk and remaining sugar until creamy, stir in beaten egg whites loosely. Mix flour, cornstarch and cocoa and sieve onto the egg foam mixture.

2. 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. In the meantime, sprinkle a tea towel with sugar.

3. 3

   Use a knife to remove the sponge cake from the edge of the baking tray 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 chocolate with a peeler and put aside.

4. 4

   Drain the cherries 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 until stiff.

5. 5

   Add vanillin sugar and 1 tablespoon of sugar. Dissolve the gelatine and gradually stir into the cream. Spread it on the sponge cake plate and spread the cherries on top. Roll up the sponge cake plate with the help of the cloth.

6. 6

   Wrapped up and put in a cool place for about 1 hour. Beat out of the cloth. Whip the rest of the cream until stiff and allow the remaining sugar to trickle in. Spread the sponge roll with a good half of the cream. Sprinkle with the prepared chocolate rolls.

7. 7

   Pour the remaining cream into a piping bag with a star-shaped spout and squirt about 12 tuffs onto the roll. Garnish with the cherries. Heat the jelly and spread on the cherries. Keep cool until serving.

8. 8

   Results in 12-16 discs.