Black Forest Cherry Roll
With recipe 
This Black Forest Cherry Roll tastes like Grandma’s. The juicy sponge roll with cream and chocolate is our modern interpretation of the classic cherry cake.
INGREDIENTS
FOR THE CHERRY FILLING
1 jar of morello cherries (drained weight: 370 g)
1 tbsp cornstarch
1 tbsp kirsch
1 tbsp sugar
FOR THE SPOON CAKE
70 g wheat flour (type 405)
2 tbsp baking cocoa
5 eggs (size M)
100 g sugar
1 packet of vanilla sugar
1 pinch of salt
50 ml kirsch
FOR THE CREAM AND DECORATION
1 packet of instant gelatine (equivalent to 3 sheets of gelatine)
600 g whipped cream
30 g sugar
100 g grated dark chocolate
PREPARATION
Step 1
For the cherry compote, drain the morello cherries in a sieve, collecting the liquid. Set aside about 10 of the cherries for garnishing. Boil 150 ml of the juice. Stir the cornstarch with the kirsch and the sugar until smooth.
Step 2
Put everything into the boiling juice and simmer for 1 minute at a low heat. Add the morello cherries. Pour into a bowl and leave to cool. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Lightly grease a baking tray (approx. 38 x 45 cm) and line it with baking paper.
Step 3
For the sponge cake, mix the flour and cocoa and set aside. Beat the eggs, sugar, vanilla sugar and salt for 4 minutes on the highest setting until fluffy, then fold in the flour mix briefly. Put the dough on the tray and spread it evenly.
OUR TIP
Beating time: You can save yourself the hassle of separating the eggs and folding them in. The sponge cake will be just as fluffy and elastic if you beat the egg and sugar mixture on the highest setting for 4 minutes until it is foamy. It is best to set a timer to be on the safe side.
