Chocolate Cherry Roll Cake
Ingredients
for the dough:
4 eggs
Pinch of salt
8 g (1 teaspoon) vanilla sugar
80 g (0.4 cup) sugar
30 g (2 tablespoons) vegetable oil
80 g (1/2 cup) flour
Cocoa powder 25 g (2 tablespoons)
Baking powder 1 teaspoon
For the jam:
Frozen cherries 600 g (4 cups)
Sugar 50 g (1/4 cup)
Cornstarch 30 g (3 tablespoons)
50 ml (1/5) water
For the cream:
Cream cheese 300 g (1.3 cups)
50 g (1/4 cup) Sugar
200 g (1 cup) Cream (33 t)
Chocolate Cherry Roll Cake
Prepare:
Oven at 180°C Preheat to (356°F). Grease a baking pan (18x28cm) and line it with baking paper.
Place the eggs in a mixing bowl, add the salt, vanilla sugar, and sugar and mix until light and fluffy.
Gradually add the vegetable oil, flour, cocoa powder, and baking powder to the egg mixture and mix carefully until everything is well combined.
Pour the batter onto the prepared baking sheet and spread it out evenly.
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the cherry jam. Combine frozen cherries, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from the stove and let cool. Refrigerate for 30 minutes.
For cream, beat cream cheese and sugar in a mixing bowl until smooth. In a separate bowl, whisk the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Refrigerate for 4 hours.
Once the cake has cooled, spread the cherry jam evenly over the surface. Top with the prepared cream mixture.
Using the parchment paper as a guide, slowly roll the cake up from one short end.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour before serving.
Divide the cake into portions and serve chilled.
Preparation time: 30 minutes | Baking time: 25 minutes | Cooling time: 4 hours 30 minutes
Kcal: 320kcal | Servings: 8