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

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

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

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Black Forest Roulade

Ingredients

Sponge

Method

To prepare the sponge

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