John Myers
Contents
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Ingredients
the biscuit
- 4 Free range eggs
- 75 g Flour, type 550
- 25 g Potato flour or cornstarch
- 1 pinch Salt
- 2 tbsp Water, lukewarm
- 1 tsp Baking powder
- 100 g Sugar
the filling
- 1 glass Sour cherries or morello cherries - great
- 2 cup Cream 30% fat
- 100 g Dark couverture
ornament
- 2 tbsp Chocolate cream
- 12 Cherries
- 1 tbsp Chocolate shavings
- 12 Chocolate leaves
Instructions
the biscuit
- Separate the eggs and beat the egg whites into very stiff snow.
- In another bowl, mix the egg yolks with sugar, flour, baking powder, salt and the water thoroughly. The mass is crumbly and heavy.
- Now the egg yolk mass is carefully lifted under the egg whites with a whisk - please do not use the Quril.
- Line a baking sheet with wrapping paper, distribute the sponge cake evenly on it and bake in a preheated oven at 160 degrees Celsius for about 20 minutes. (Chopsticks sample) The sheet of dough should be through, but not brown.
- Sprinkle a clean kitchen towel with sugar and turn the hot biscuit on top. Rub the paper with a damp cloth. So it can be removed easily and without great effort. Immediately roll up the sponge cake from the narrow side and allow to cool.
the filling
- Drain the sour cherries or morello cherries thoroughly from the glass.
- Chop the couverture and let it melt in a water bath. (Do not heat above 37 degrees)
- Whip the cream until stiff and stir in the melted couverture.
the final spurt
- Carefully roll up the rolling pin and spread the chocolate cream on it except for 3 tablespoons. Now - except for 12 pieces - add the cherries to the cream and roll up the whole thing carefully but firmly.
- Place the roll on a cake plate and cover it with the rest of the chocolate cream. Decorate with chocolate shavings, cherries and chocolate leaves. Cover and keep cool until eaten
Nutrition
Serving: 100gCalories: 366kcalCarbohydrates: 67.3gProtein: 4.6gFat: 8.4g
