Black Forest Roulade

Name: Black Forest Roulade
Yield: Serves 8-10
Cuisine: Germany
Ingredients: 9 eggs, separated; 200 g dark bitter chocolate; 2 tbsp lemon juice; icing sugar or cocoa to dust before serving; 3 tbsp kirsch or cherry brandy; 60 ml (¼ cup) cream; ½ cup (110 g) caster sugar; 500 g fresh cherries, stones removed; 225 g icing sugar; 300 ml cream; 3 tsp vanilla extract; 2 tbsp icing sugar; ½ tsp cream of tartar; 1 tbsp icing sugar; A pinch of salt; 30 g (¼ cup) cornflour; 50 g ground almonds; 1 tsp vanilla extract; 50 g (½ cup) cocoa powder; 25 g (3 tbsp) plain flour; 1 tbsp cornflour; ½ cup (125 ml) of juice, eg. pomegranate or cranberry

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

This roulade is inspired by the Black Forest Gateaux. It is worth the effort of removing the stones from the cherries. We don’t want to be responsible for cracked teeth!

Fresh strawberries are equally delicious as an alternative to the cherries for the filling.

Ingredients

Sponge

9 eggs, separated
½ tsp cream of tartar
2 tbsp

Europe
Germany
Cake
Vegetarian

Method

Preheat oven to 180°C.

Grease and line a sponge roll tin approximately 25 x 38cm with baking paper.

To prepare the sponge

Beat the egg whites in a dry metal bowl with the cream of tartar and icing