Black Forest Roulade

A light sponge cake without flour, snowy whipped cream, and bright red cherries. This is a dessert that you can serve practically anywhere and anytime. You know everyone will praise it!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 6 pieces Egg, fresh

  • 150 g Sugar, white

  • 60 g Cocoa, powdered, unsweetened

  • 1 pinch Salt, table

  • 1.5 handful cherries, compote

  • 250 ml Sweet cream

  • 1 bag Sugar, white

  • 1 bag Baking powder

Steps

  1. Preheat the oven to 180 degrees Celsius. Line a low baking tray for roulades (size 25 x 35 cm) with baking paper.

  2. Whisk the egg yolks together with sugar until frothy. Sift the cocoa powder over the mixture and slowly mix it in at low speed.

  3. Beat the egg whites with a pinch of salt until soft peaks form. Gently and slowly fold the egg white foam into the cocoa mixture in two or three batches (preferably with a hand whisk).

  4. Pour the batter onto the prepared baking tray and spread it evenly with a spatula. Bake in the preheated oven for 15 to 20 minutes or until the surface is springy to the touch.

  5. While the cake is baking, prepare the cherries. Drain them well and cut them into small pieces. Mix a few tablespoons of the syrup from the cherries with water in the desired ratio to create a not-too-sweet juice for moistening the baked sponge cake.

  6. Remove the baked sponge cake from the oven and flip it onto a piece of baking paper. Carefully remove the baking paper from the top, trim the hard edges, and then moisten the sponge cake with the syrup and water mixture. Cover it with a piece of food wrap and let it cool completely.

  7. Whip the cream firmly with vanilla sugar and cream stabilizer. Spread it evenly over the cooled sponge cake. Sprinkle the cherry pieces over the cream, then roll the sponge cake into a roulade using the baking paper. Chill the roulade well in the refrigerator before serving.

Nutrition Information (Per 100g)

  • Calories: 225.44 kcal
  • Fat: 6.73 g
    • Saturated Fat: 1.88 g
  • Carbohydrates: 29.43 g
    • Sugars: 23.8 g
  • Protein: 9.71 g
  • Fiber: 1.88 g

Advice

If we dont have cocktail cherries, we can also use cherries or sour cherries preserved in compote. The syrup for moistening the sponge cake is made from a mixture of fruit juice, water, and maraschino.