Morello cherry roll recipe
Morello Cherry Roll recipe
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|4 medium||eggs, separated|
|3 tsp||cocoa powder|
|1 tsp||baking powder|
|1 glass(es)||morello cherries, drained|
|500 g||curd cheese|
|1 pack(s)||vanilla sugar|
|200 g||whipping cream|
Preheat the oven to 175°C.
Whisk the egg whites with water and salt until stiff. Fold in the egg yolks and 100g sugar. Fold in the sieved flour, baking powder and cocoa powder. Pour the dough into a deep baking tray, lined with parchment paper. Bake for 10-15 minutes.
Sprinkle a kitchen towel with sugar. Turn over the sponge cake onto the towel and remove the parchment paper. Roll up, together with the towel. Allow to cool for 1 hour.
Soak the gelatin in water. Mix together the curd cheese, vanilla sugar and 4 tablespoons of sugar. Squeeze out and dissolve the gelatin and stir in 3 tablespoons of the curd cheese mixture. Stir the gelatin mixture into the curd cheese mixture. Allow to cool for 10 minutes.
Whip the cream until stiff. Set 50 g of the whipped cream aside. Fold the remaining cream into the curd cheese mixture.
Unroll the sponge cake and spread with the curd cheese cream and divide the cherries on top. Gently roll up again and place in the fridge for 2 hours.
Coat the roll with the remaining whipped cream and garnish with chocolate flakes.
ca. 25 min
Cooking / Baking Time:
ca. 15 min
ca. 3 hrs
Grade of difficulty:
Calories per portion:
Reference: Morello cherry roll recipe
Recipe type: xarchivex
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