Biscuit roll with cream and cherries
Delicate chocolate roll made of biscuit dough with whipped cream and cherries
Ingredients
| BISQUIT: |
| eggs 3 pcs |
| sugar 100 g |
| wheat flour 40 g |
| cocoa 30 g |
| cornstarch 40 g |
| leavening agent 3 g |
| salt 1 pinch |
| FILLING: |
| cherries (c/m) 200 g |
| cream (30%) 150 ml |
| powdered sugar 50 g |
| vanilla sugar 20 g |
Instructions
Step 1
Prepare the biscuit. Separate the whites from the yolks. Add salt to the whites, whisk until frothy, then add half the sugar and whisk until stiff peaks form.
Step 2
Add the remaining sugar to the yolks and beat until creamy.
Step 3
Mix the whites with the yolks. Add the sifted mixture of starch, flour, baking powder and cocoa. Mix until smooth.
Step 4
Pour the dough onto a baking tray lined with parchment, flatten and bake for 12-15 minutes at 180 degrees.
Step 5
When hot, roll up the biscuit with the parchment and let it cool.
Step 6
Tip the cherries into a colander and allow to drain.
Step 7
Mix the cream, powdered sugar and vanilla sugar and whisk into a thick mixture.
Step 8
Remove the parchment from the cake, fill it with whipped cream and cherries. Wrap in cling wrap. Place in the refrigerator for 30-40 minutes.
Step 9
Decorate to your taste and serve. Enjoy.
