Black Forest Roll

Ingredients for 4 servings:

• 5 eggs, whole
• 1 pinch of salt
• 150 g sugar
• 130 g flour, type 405
• 1 tsp baking powder
• 20 g starch flour
• 3 tbsp cocoa powder
• 1 packet of vanilla sugar or Bourbon vanilla paste
• 1 tsp oil
• 1 jar morello cherries
• 1 ½ packs of cake glaze, red
• 1 tbsp sugar
• 1 pinch of cinnamon
• 1 tsp cherry brandy, for the glaze
• 3 cups whipped cream
• 1 packet of vanilla sugar
• 1 tbsp cream stiffener
• 100 g dark chocolate shavings for decoration
• 8 cherries, for decoration
• a little cherry brandy, to drizzle over the sponge cake

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

my special recipe

For the chocolate sponge cake, beat the eggs, sugar and vanilla sugar for about 8 minutes until very foamy, then briefly add the oil at the end. When the egg foam mixture is ready, mix the flour with the starch, baking powder and cocoa powder and, after sifting, lightly fold it into the egg foam mixture by hand using a whisk. Preheat the oven to 200°C and pour the mixture onto a baking tray lined with baking paper. Bake on the middle shelf for about 12 minutes. After baking, remove the sponge cake from the baking paper (moisten the baking paper slightly so it is easier to peel off), turn it out onto a tea towel and roll it up while still warm. For the topping: Reserve 250 ml of the cherry juice, taking 4 tablespoons of it and mixing it with 1 1/2 packets of red cake glaze, 1 heaped tablespoon of sugar and a pinch of cinnamon while cold. Heat the remaining cherry juice and whisk in the resulting liquid. Bring to a boil briefly, then stir in the kirsch, then let cool slightly. Unroll the roulade again and drizzle with a little kirsch, then spread with the cherry pudding. Meanwhile, whip the cream with cream stiffener and vanilla sugar until stiff, then spread two-thirds of the mixture over the roulade. Distribute the drained cherries evenly over the top (remove 8 cherries for decoration beforehand). Spread the remaining cream over the roulade (reserve 4 tablespoons for the rosettes) and score a pattern lengthwise with a notched spatula. Sprinkle with grated chocolate and pipe 16 rosettes, then decorate with the remaining 8 cherries. Chill in the refrigerator for at least 2 hours.