Cherry roll with whipped cream and chocolate

Delicious roll with sour cherries, whipped cream, and chocolate

Do you dream of a dessert that perfectly combines the flavors of chocolate, juicy sour cherries, and fluffy whipped cream? The sour cherry roll is the ideal choice! This dessert is not only a treat for your taste buds but also a true visual spectacle on your table. Moreover, it is perfect for any occasion, whether you are hosting a party, a birthday, or simply want to indulge yourself. Let's discover together how to prepare this simple and delicious recipe, step by step.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 8

Ingredients for the base:
- 4 eggs
- 1/2 cup flour (about 65 g)
- 1/3 cup cocoa (about 40 g)
- 1 cup sugar (about 200 g)
- 1 teaspoon vanilla extract
- A pinch of baking powder
- A pinch of baking soda
- A pinch of salt
- 1/3 cup water (80 ml)

Ingredients for the filling:
- A jar of sour cherries (without juice)
- 200 ml liquid whipped cream
- 1 tablespoon cornstarch dissolved in 3 tablespoons cherry juice
- 2 tablespoons granulated sugar
- About 80 g powdered sugar (to taste)

Ingredients for the glaze:
- 2 tablespoons butter
- 2 tablespoons water
- 2 tablespoons cocoa
- 1 cup powdered sugar
- Vanilla extract

Preparation:

1. Preparing the base:
Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a mixer until you achieve a firm foam. Gradually add 1/2 cup of sugar, continuing to mix until stiff peaks form. This step is crucial, as well-beaten egg whites will give the roll a light and airy texture.

2. In another bowl, beat the yolks with vanilla extract and the remaining 1/3 cup of sugar until creamy and light in color. This mixture will add a rich flavor to your roll.

3. Mixing dry ingredients:
In another container, sift the flour, cocoa, baking powder, baking soda, and salt. This step helps prevent lumps and ensures even distribution of ingredients.

4. Combining the ingredients:
Gradually add the dry ingredient mixture over the yolks, gently folding with a spatula. Start adding some of the egg whites to incorporate the mixture, then continue with 1/3 cup of water. Mix gently to avoid losing the airiness.

5. Baking the base:
Grease a baking tray (approximately 30x40 cm) and cover it with aluminum foil, greasing it with oil to prevent sticking. Pour the mixture into the tray and level it with a spatula. Bake at 180°C for 20-25 minutes, or until a toothpick inserted in the center comes out clean. It is important not to open the oven door in the first 15 minutes to prevent the roll from collapsing.

6. Cooling the base:
Once the base is baked, remove it from the oven and dust a kitchen towel with powdered sugar. Carefully turn the base upside down onto the towel, gently removing the aluminum foil, taking care not to tear it. Cover the base with the towel and roll it tightly, allowing it to cool completely.

7. Preparing the filling:
Meanwhile, prepare the filling. Place the sour cherries (without pits) in a small pot, add 2 tablespoons of sugar and the cornstarch dissolved in cherry juice. Cook over low heat, stirring constantly, until the mixture thickens. Let it cool.

8. In another bowl, whip the liquid cream with the powdered sugar until stiff peaks form. Add the cooled cherries and gently mix to avoid deflating the cream.

9. Filling the roll:
Carefully unroll the roll and spread the cherry and cream filling over the entire surface. Then, carefully roll it back up using the towel to help shape it. Cover the roll with plastic wrap and refrigerate for at least an hour to set.

10. Preparing the glaze:
In a small pot, melt the butter over low heat. Add the water and cocoa, stirring constantly. Once the mixture is smooth, remove it from the heat and add the powdered sugar and vanilla extract. Mix well until the glaze is smooth and shiny.

11. Serving:
Remove the roll from the refrigerator, slice it, and pour the chocolate glaze over each slice. You can decorate with whole cherries or grated chocolate for an elegant look.

Practical tips:
- Make sure all ingredients are at room temperature before starting; this will help achieve a uniform texture.
- Instead of canned sour cherries, you can use fresh sour cherries, but you will need to add a little more sugar to the filling as they are more tart.
- The roll can be stored in the refrigerator for 2-3 days, but is best consumed fresh.

Nutritional benefits:
This delicious sour cherry roll offers a combination of carbohydrates from sugar and flour, proteins from eggs, and healthy fats from cream and butter. Sour cherries are rich in antioxidants and vitamins, making them excellent for cardiovascular health.

Frequently asked questions:
- Can I use another type of fruit for the filling?
Yes, you can experiment with strawberries, raspberries, or peaches, but adjust the amount of sugar according to the sweetness of the chosen fruit.

- How can I avoid the roll breaking when flipping?
Ensure that the base is completely cooled before unrolling it and work quickly to avoid it hardening.

- What drinks pair well with this dessert?
A cup of black tea or a cold lemonade will make a wonderful contrast with the sweetness of the roll. Also, a sweet wine or a fruit cocktail will add a festive touch.

The sour cherry roll with whipped cream and chocolate is more than just a dessert; it is a culinary experience that has brought joy and comfort to the tables of loved ones over time. Try this recipe and turn every meal into a celebration! Enjoy your meal!

 Ingredients: Base: 4 eggs, 1/2 cup flour, 1/3 cup cocoa powder, approximately 1 cup sugar, 1 teaspoon vanilla extract, a pinch of baking powder, a pinch of baking soda, a pinch of salt, 1/3 cup water (80 ml). Filling: a cherry compote (without juice), 200 ml liquid cream, 1 tablespoon cornstarch dissolved in 3 tablespoons compote juice, 2 tablespoons granulated sugar, about 80g powdered sugar (to taste). Glaze: 2 tablespoons butter, 2 tablespoons water, 2 tablespoons cocoa powder, 1 cup powdered sugar, vanilla extract.