Black Forest Cherry Sponge Roll

Ingredients for 1 servings:

• 4 eggs
• 85 g flour
• 15 g cocoa
• 100 g sugar
• 1 jar cherry(s)
• 500 ml cream
• 2 packs of cream stiffener
• cherry brandy
• Chocolate shavings
• 50 g powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

For the sponge cake, separate the eggs. Whisk the egg yolks with the sugar. Beat the egg whites until stiff and fold into the egg yolk and sugar mixture. Mix the flour and cocoa powder, gradually add them through a sieve and carefully fold in. Spread the dough into a large rectangle on a baking tray lined with baking paper and place in an oven preheated to 200°C for 10 minutes. Then turn the hot sponge cake out onto a damp tea towel and carefully roll it up. To keep its shape, leave it rolled up to cool. For the filling, beat the cream, cream stiffener, and icing sugar until stiff. Drizzle the cold sponge cake with a little kirsch and fill with cream and cherries. For a prettier look, leave some cream and cherries aside for the outside. Once the outside of the roll has been covered in cream, sprinkle a few cherries and chocolate shavings on top for decoration.