Fine Black Forest Rolls

Name: Fine Black Forest Rolls
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 3 Eggs (size M); 80 g Sugar; 1 pinch Salt; 60 g Flour; 10 g Cornstarch; 2 TABLESPOONS Cocoa powder; 1 glass (720 ml; 350 g separation weight) Morello cherries; 250 g Sour cream or sour cream; 2 packages Vanillin sugar; 3 sheets Gelatine; 2 TABLESPOONS cherry brandy; 500 g Whipped cream; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

3 Eggs (size M)
80 g Sugar
1 pinch Salt
60 g Flour
10 g Cornstarch
2 TABLESPOONS Cocoa powder
1 glass (720 ml; 350 g separation weight) Morello cherries
250 g Sour cream or sour cream
2 packages Vanillin sugar
3 sheets Gelatine
2 TABLESPOONS cherry brandy
500 g Whipped cream
7-10 Tbsp Icing sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, gradually adding 40 g sugar. Cream egg yolk, remaining sugar and salt and carefully stir into the beaten egg white. Sieve flour, starch and cocoa onto the egg cream and fold in with a whisk. Spread the sponge mixture on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 10 minutes. Sprinkle a damp tea towel with sugar and turn the sponge cake over.
2
Carefully remove the baking paper immediately. Wrap the sponge cake with the cloth. Drain the cherries. Whip the sour cream until creamy and allow the vanilla sugar to trickle in. Soak the gelatine in cold water. Squeeze well and dissolve carefully. Mix with cherry brandy and stir carefully into the sour cream. Whip the cream until stiff. Fold about 1/3 into the sour cream. Pour the rest of the cream into a piping bag with a star-shaped spout and put in a cool place. Halve the sponge cake lengthwise and spread both halves with the cream.
3
Mix with cherry brandy and stir carefully into the sour cream. Whip the cream until stiff. Fold about 1/3 into the sour cream. Pour the rest of the cream into a piping bag with a star-shaped spout and put in a cool place. Halve the sponge cake lengthwise and spread both halves with the cream. Spread cherries on top, except for 10 pieces for decoration. Roll up the sponge cake from the long side and put in a cool place for about 30 minutes. Then cut each roll into 5 pieces. Dust with icing sugar and decorate with cream tuffs. Put cherries on the tuffs and sprinkle with chocolate shavings. Arrange on a plate and serve
4
Spread cherries on top, except for 10 pieces for decoration. Roll up the sponge cake from the long side and put in a cool place for about 30 minutes. Then cut each roll into 5 pieces. Dust with icing sugar and decorate with cream tuffs. Put cherries on the tuffs and sprinkle with chocolate shavings. Arrange on a plate and serve