Glazed Jelly Roll Cake with Mascarpone Cherry Cream
- 5 eggs
- 125 grams sugar
- 125 grams Pastry flour
- grated Lemon peel
- 1 teaspoon lemon juice
- 1 generous pinch Baking powder
- 500 grams Mascarpone
- ½ lemon (juice only)
- 2 centiliters Cherry brandy
- 100 grams sugar
- 200 milliliters Whipped cream
- 4 sheets gelatin
- 200 grams Sour cherry (jarred)
- 120 grams Chocolate frosting (bittersweet)
- Chocolate shaving
- sour Cherries (fresh or jarred)
Separate the eggs. Beat the egg whites, lemon zest and juice to stiff peaks. Add the sugar gradually while beating until a thick, glossy meringue. Stir in the egg yolks. Sift the flour and baking powder together and fold into beaten egg mixture.
Spread in an even layer on a jelly roll pan lined with parchment paper. Bake in an oven preheated to 200°C (approximately 400°F) until golden brown, about 10 minutes.
Turn the cake out onto a barely damp kitchen towel. Pull away the parchment paper and roll up the cake in the towel from the long edge. Let the cake cool.
For the filling: Soak the gelatin sheets in cold water. Stir together the mascarpone, sugar, and lemon juice until smooth. Squeeze the gelatin sheets, combine in a small saucepan with the kirsch, and melt over low heat. Stir quickly into the mascarpone mixture. Whip the heavy cream and fold into the mascarpone mixture. Drain the cherries and mix them into the filling.
Unroll the cake, spread with the mascarpone-cherry filling, and reroll the cake. To finish the cake: Spread the cake with the chocolate ice. Sprinkle with chocolate shavings and set cherries on the glaze. Refrigerate for 2 hours.
To serve, use a knife dipped in hot water to cut the cake into slices.