Chocolate roll with cherry and vanilla cream filling

Ingredients for 1 servings:

• 4 eggs, separated
• 80 g sugar, fine
• 1 packet of vanilla sugar
• 2 egg yolks
• 70 g flour
• 60 g cornstarch
• 30 g cocoa powder, unsweetened
• ½ tsp baking powder
• 400 g whipped cream
• 4 tbsp rum
• 100 g white chocolate coating
• 25 g sugar
• 1 packet of vanilla sugar
• 4 sheets of gelatin
• 250 g cherry(s) (Amarena cherries)
• Powdered sugar for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

For the filling, chop the chocolate coating into small pieces. Bring the whipped cream to a boil and pour over the chopped chocolate coating. Whisk until the chocolate coating has melted. Refrigerate the chocolate cream for at least 12 hours. Then whip with a mixer like whipped cream. Soak the gelatine in cold water for 10 minutes. Gently warm the rum with sugar and vanilla sugar in a small saucepan and dissolve the well-squeezed gelatine in it. Add 2 to 3 tablespoons of the whipped chocolate cream to the liquid gelatine, mix well (to equalize the temperature), and then mix this with the remaining chocolate cream. Refrigerate the cream for about 30 minutes. Drain the cherries well in a sieve. For the sponge cake, separate the eggs. Beat four egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and vanilla sugar. Add the six egg yolks, one at a time, and fold in. Mix the flour, cornstarch, cocoa powder, and baking powder, sift it onto the foam mixture, and carefully and loosely fold it in. Spread the dough onto a baking tray lined with baking paper and bake in a preheated oven at 200 degrees (top/bottom heat) for 8-10 minutes. Turn the baked sponge cake out onto a dry, sugar-dusted tea towel. Immediately remove the baking paper and carefully roll up the sponge cake, including the tea towel, starting at the longer side, and let it cool. Carefully unroll the cooled sponge cake. Spread the cream evenly over it and smooth it out, leaving a border of about 2 cm free. Now distribute the well-drained cherries evenly over it and roll up the sponge cake again using the tea towel. Chill the roll for about 2 hours. Sprinkle with powdered sugar before serving and decorate as desired. Tip: Amarena cherries are easy to make yourself! You can find a great recipe for this in the database at: http://www.chefkoch.de/rezepte/494081144002367/Amarenakirschen.html