Black Forest Roulade

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Black Forest Roulade
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Health Score:
3,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 52 min.
Ready in

Ingredients

for
1
For the sponge
5 eggs (separated)
100 grams sugar
1 pinch salt
1 tsp Vanilla sugar
100 grams Pastry flour
1 generous pinch Baking powder
3 tsps dark Cocoa
For the filling
1 jar Sour cherry 700 grams (approximately 25 ounces)
4 tsps Vanilla sugar
400 milliliters Whipped cream
1 packet whipped cream stabilizer
1 centiliter Cherry brandy
For decorating
50 grams bittersweet Chocolate shaving
How healthy are the main ingredients?
Whipped creamsugareggsaltCocoa

Preparation steps

1.

For the filling, drain the cherries.

2.

Preheat the convection oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Spread a large dish towel out on a work surface and sprinkle with sugar.

3.

For the sponge, beat the egg whites until stiff. Whip the egg yolks with sugar, salt and vanilla sugar until pale yellow and foamy. Fold the egg white into the yolk. Sift the flour, baking powder and cocoa over the top and gently fold into the eggs. Spread the cake batter 1-1.5 cm (approximately 1/2 inch) thick on the prepared baking sheet. Bake in the preheated oven until golden, 7-10 minutes. Turn the cake out onto the dish towel, remove the paper and roll up.

4.

For the filling, mix the drained cherries with vanilla sugar.

5.

Whip the cream with stabilizer until stiff, then stir in the kirsch.

6.

Unroll the cake again, spread 1/3 of the cream on the surface and arrange the cherries evenly on it, then roll up.

7.

Place the roll on a platter and spread the remaining cream over the surface. Decorate with chocolate chips. Refrigerate for about 1 hour before serving.