Black forest rolls recipe
Black Forest Rolls recipe
|1 tbsp||cornstarch, (a heaped tbsp.)|
|2 tbsp||cocoa powder|
|1 glass(es)||morello cherries, 720 ml|
|250 g||sour cream|
|2 packet(s)||vanilla sugar|
|500 g||single cream|
Preheat the oven to 200°C.
Separate the eggs. Whisk the egg whites, the salt and the sugar until stiff. Fold in all 6 egg yolks, one at a time. Combine the flour, cocoa powder and cornstarch, sieve over the egg mixture and loosely fold in.
Line a baking tray with parchment paper (approximately 35*40cm). Evenly spread the dough onto the baking tray and bake in the preheated oven for approximately 10 minutes. Sprinkle a moist tea towel with 2 tbsp. of sugar, then turn the sponge immediately over the tea towel and remove the parchment paper. Roll up the sponge lengthwise including the tea towel and let cool completely.
Drain the cherries. Whisk the sour cream and the vanilla sugar until smooth. Soak the gelatin in cold water then squeeze. Heat a little the kirschwasser and dissolve the gelatin in the schnaps. Stir in 2 tablespoons of the sour cream mixture until well combined, then stir in the remaining cream.
Whisk the single cream until stiff and fold 1/3 into the sour cream. Fill the remaining whipped cream in a piping bag with a star-shaped nozzle and set aside in a cool place.
Roll out the sponge and halve lengthwise. Spread the cream on both stripes. Set 10 cherries aside, to garnish the rolls later. Evenly divide the remaining cherries on the cream on the sponge stripes. Roll up the sponges lengthwise and place them in the fridge for at least 2 hours.
Cut the two sponge rolls each in 5 slices. Sprinkle with icing sugar, garnish with the whipped cream and decorate with cherries and chocolate shavings.
ca. 1 hr
ca. 3 hrs
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