“Black forest” roll
PREPARATION
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PORTIONS
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COMPLEXITY
easily
One of the best dessert combinations is cherry and chocolate. So it will be difficult to find a person who doesn’t like “Bleck forest” cake. Chocolate sponge cake, cherries in syrup, and butter cream – all ingenious is simple, and available.
If you like the cake, but have no time to make it, you’ll find useful this roll recipe. Besides, this roll will be a perfect addition to a Christmas or New Year’s Eve festive meal.
Ingredients for sponge cake
- 4 eggs
- 120 gr sugar
- 90 gr all-purpose flour
- 30 gr dark cocoa
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My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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Method of cooking
Combine eggs with sugar. Put the bowl on a water bath. The mixture should heat up with the help of the steam from the boiling water.
Start whipping eggs with sugar mixture on a water bath until the sugar dissolves. The mixture should heat up to 50°C.
Remove the bowl from the water bath and continue whipping at maximum mixer speed. The egg-sugar mixture should be stable: if you run your finger over the surface, the mark has to remain there.
Add flour and cocoa. Carefully mix with a whisk or a silicone spatula.
Pour the mixture on a baking tray 30/40, lined with baking parchment. Level with a spatula.
Bake at 180°C for 15-20 minutes.
Take out the sponge cake, turn it over onto the baking parchment, remove the parchment on which the cake was baked. While still hot, roll the cake into a roll and leave to cool.
Cherry confit
- 150 gr cherries
- 50 gr sugar
- 0.5 tsp corn starch
Separate cherries from their pits.
In a saucepan, heat cherries with sugar until they start boiling.
Pour it in starch diluted in 1 tbsp of water.
Bring to a boil and cook for 1 minute. Stir constantly.
Pour the mix into a bowl, cover with food film in contact and cool down.
Butter cream
- 250 gr Mascarpone cheese
- 250 gr cream 33% fat
- 100 gr powdered sugar
- Put all the ingredients in a bowl and whip well.
Roll out the sponge cake. Apply most of the cream on the cake, spread with a spatula.
Lay out the cherries and roll the cake again.
Put in the fridge for 3 hours to stabilize.
Cover the roll with the remaining cream, trim the edges.
Decorate with rosemary and any berries.
