Chocolate roll with cherries
Description
Homemade baked goods for tea. When baking the sponge cake for a roll, it's very important not to over‑dry the dough! When rolling up a hot roll, sometimes the thin top layer of dough sticks to the paper or towel. Just in case, you can dust the paper with sugar, place the hot roll on it and roll it up, then everything will stay in place. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Preheat the oven to 200 degrees. Beat the eggs with sugar into a fluffy mixture. Use the mixer on high speed for at least 2 minutes.
- 2
Step 2
Add the sifted flour with leavening agent and cocoa powder, and a pinch of salt. Gently fold the batter with a spatula using up‑and‑down motions.
- 3
Step 3
Pour the batter onto a baking sheet with a silicone baking mat and place it in the oven immediately. Bake for 5–7 minutes, do not overdry. The sponge cake should be tender.
- 4
Step 4
Remove the sponge cake, turn it onto parchment and lift off the mat. Roll it tightly into a log and secure the shape with a towel. Cool completely.
- 5
Step 5
For the cream, combine thick cream with cocoa drink and powdered sugar, whisk into a fluffy foam. The cream and the whisking bowl must be cold. Transfer part of the cream into a pastry bag fitted with a star tip and place it in the refrigerator.
- 6
Step 6
Unfold the sponge cake and spread it with cream. Sprinkle with grated chocolate and arrange pitted cherries. Roll it up into a roulade, as tightly as possible.
- 7
Step 7
Sprinkle the roll on top with a cocoa drink through a sieve and decorate with the set‑aside cream, cherries, and mint leaves. The cream is very delicate and the roll turns out airy. Cutting it with a knife is difficult; the knife mercilessly crushes the roll. Use dental floss – run the floss under the roll, cross the ends above the roll at the desired spot and pull in opposite directions – a slice will cut off easily and neatly.
- 8
Step 8
Serve the roll with a cup of black coffee – very tasty!