Black Forest roll of cherries

Ingredients

Directions

1. 1

   Beat the eggs until frothy, gradually adding 150 g of sugar. Beat until the sugar has dissolved and the mixture is thick and creamy. Mix flour, baking powder and cocoa, sieve onto the egg cream and fold in. Put the mixture on a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Turn onto a tea towel sprinkled with sugar, remove baking paper and cover with a damp tea towel.

2. 2

   Let it cool down. Soak gelatine in cold water. Drain the cherries. Whip 400 g cream until stiff, pour in 40 g sugar. Squeeze the gelatine well and put it in a small pot with the kirsch. Dissolve carefully at low heat. Stir into the cream. Pour the cream onto the sponge cake and smooth it down. Cut the long side of the plate into 5 equally wide strips. Cut the strips in half again crosswise. Spread the cherries, except for a few for decoration, on the strips and roll up each strip.

3. 3

   Dissolve carefully at low heat. Stir into the cream. Pour the cream onto the sponge cake and smooth it down. Cut the long side of the plate into 5 equally wide strips. Cut the strips in half again crosswise. Spread the cherries, except for a few for decoration, on the strips and roll up each strip. Chill for about 2 hours. Whip 200 g whipped cream until stiff, fill into a piping bag with perforated spout. Dip the ends of the rolls into chocolate rolls. Sprinkle the cream on the rolls. Decorate with cherries and remaining chocolate rolls

4. 4

   Chill for about 2 hours. Whip 200 g whipped cream until stiff, fill into a piping bag with perforated spout. Dip the ends of the rolls into chocolate rolls. Sprinkle the cream on the rolls. Decorate with cherries and remaining chocolate rolls

5. 5

   waiting time approx. 2 hours