Black Forest Cherry Roll

The Swiss roll …

1. Egg yolk with sugar and 4 tablespoons. Stir water (lukewarm) until foamy. Beat the egg whites until stiff. Put the egg whites, sifted flour, cornstarch and cocoa on the egg yolk cream and carefully fold in everything with a whisk. Spread the dough on a baking sheet lined with baking paper and bake in the oven at 200 ° top / bottom heat for about 12 minutes. Sprinkle a tea towel with sugar.

The cream filling …

1. Whip the cream with vanilla sugar and 1 tablespoon sugar until stiff. Prepare the gelatine according to the instructions and stir into the cream. Spread the mixture on the rolled-out sponge cake .. leaving the edges a little free.

The cherry filling …

1. Bring the cherries to the boil briefly. Add the kirsch and thicken the cherries with the mixed cornstarch. Spread the cooled cherry filling on the edge of the cream layer, carefully roll up the Swiss roll and refrigerate for 1-2 hours.

The ornament …

1. Then whip the rest of the cream with the cream stabilizer, 1 tablespoon of sugar and kirsch until stiff and coat the Swiss roll with it. Lightly mark the pieces with a knife … sprinkle the roll with chocolate flakes and sprinkle a cream rosette on each piece … garnish with cherries and chocolate chips and refrigerate for another 2 hours before enjoying.

The use of leftovers and enjoyment …

1. In the meantime, allow yourself to cool down slightly .. Picture no. 34 .. an ice cream with hot cherries, so some leftovers are also well used. And now I’m already looking forward to the Black Forest cherry roll …; O)
2. Was that a pleasure … simply delicious!