Black Forest sponge roll

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 5 Eggs (size M)
  • 175 g Sugar
  • 50 g Flour
  • 50 g Cornstarch
  • 2 TABLESPOONS Cocoa
  • 1 TEASPOON Baking Powder
  • 5 sheets Gelatine
  • 1 glass (720 ml) Cherries
  • 150 g white couverture
  • 3 TABLESPOONS cherry brandy
  • 400 g Whipped cream
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Chocolate rolls
  • baking paper
  • 2 kitchen towels

Directions

  1. 1

    Whisk 3 eggs and 100 g sugar on a hot water bath until the sugar has dissolved. Continue beating cold until a firm white cream has formed. Mix flour, starch, cocoa and baking powder and fold into the egg mixture. Spread the sponge mixture on a baking tray lined with baking paper. Bake in the preheated oven (electric oven: 225 °C/ gas: level 4) on the 2nd rack from below for 6-8 minutes. Remove the cake and turn it over onto a damp kitchen towel with the baking paper facing upwards.

  2. 2

    Moisten the baking paper with water and remove. Cover the sponge cake with a second damp kitchen towel and let it cool down. In the meantime soak gelatine in cold water. Drain the cherries. Coarsely chop the chocolate coating and melt it on a hot water bath at a not too high heat. Whisk the rest of the eggs with the remaining sugar on the hot water bath until the sugar has dissolved. Continue beating cold until a firm white cream has formed. Heat up the kirsch and dissolve the well squeezed gelatine in it. Add the cherry brandy mixture and chocolate coating to the egg mixture. Whip the cream until stiff. Fold the cream into the chocolate mixture.

  3. 3

    Whisk the rest of the eggs with the remaining sugar on the hot water bath until the sugar has dissolved. Continue beating cold until a firm white cream has formed. Heat up the kirsch and dissolve the well squeezed gelatine in it. Add the cherry brandy mixture and chocolate coating to the egg mixture. Whip the cream until stiff. Fold the cream into the chocolate mixture. Carefully fold in the cherries. Cut the sponge cake in half crosswise. Put half of the chocolate mixture on 1 sponge cake half and roll up to a roll. Roll up each roll with a kitchen towel and refrigerate for about 3 hours. Cut the sponge rolls into 6 pieces, dust with icing sugar and decorate with chocolate shavings

  4. 4

    Carefully fold in the cherries. Cut the sponge cake in half crosswise. Put half of the chocolate mixture on 1 sponge cake half and roll up to a roll. Roll up each roll with a kitchen towel and refrigerate for about 3 hours. Cut the sponge rolls into 6 pieces, dust with icing sugar and decorate with chocolate shavings

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
350 kcal
CARBS
38 g
FATS
18 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes