Jenny's Danube Roll

Ingredients for 1 servings:

• 4 eggs
• 65 g sugar
• 1 packet of vanilla sugar
• 80 g wheat flour
• 1 pinch of baking powder
• 1 tbsp, heaped cocoa powder
• ½ pack of vanilla pudding powder
• 50 g sugar
• 250 ml milk
• 125 g butter
• 1 jar cherry(s)
• 50 g milk chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 40 minutes

Remove the butter from the refrigerator and allow to soften. Grease the baking tray and line it with baking paper. Prepare a pudding according to the package instructions using custard powder, 50g sugar, and the milk. Cool in a double boiler, stirring frequently. Chop the chocolate into small pieces and drain the cherries in a sieve. Preheat the oven to 180°C fan-assisted or 200°C conventional. For the batter, beat the eggs well until frothy. Mix 65g sugar and vanilla sugar and sprinkle into the egg foam. Beat for a while longer. Mix the flour, baking powder, and cocoa powder, sift onto the egg custard, and mix briefly on the lowest setting. Pour the batter onto the prepared baking tray and smooth it down. Bake the sponge cake in the preheated oven for about 10 minutes. Place a towel on the worktop, sprinkle with a little water, and lightly sprinkle with sugar. Turn the sponge cake out onto the cake and moisten any baking paper still attached to it with a little water to make it easier to remove. Be careful not to get the sponge cake wet. Then roll up the sponge cake with the towel and let it cool. Beat the softened butter with a whisk until smooth and gradually add the cooled custard. Make sure the butter and custard are at room temperature, otherwise the cream will curdle. Spread the cooled sponge cake evenly with the buttercream. Then arrange the cherries on top and sprinkle with chocolate. Now roll up the roll and chill. If the buttercream does curdle, stir the cream vigorously in a hot water bath until it looks nice and creamy.