Black forest roulade

Description

The famous black forest cake or a cake "Black forest" know it all, and on our website there are several recipes of this cake in different ways. But the cake is the fact quite difficult, it is done mainly on some important occasion. And not to wait for such a case, I suggest to prepare this wonderful treat in the form of roll - quickly, without much hassle and with a brilliant result! Come on seagulls!

Ingredients

Chicken egg

6 piece
Sugar

120 g
Flour

100 g
Cocoa powder

3 Tbsp
Leavening agent

1 tsp
Salt

1 pinch
Liqueur

80 ml
Cream

200 ml
Thickener for cream

1 pack
Vanilla sugar

20 g
Cherry

1 cup
Chocolate milk

50 g
Powdered sugar

1 Tbsp

Cooking

Separate the yolks from the whites. Mix the flour, sifted through a sieve cocoa powder and baking powder. Frozen seedless cherries to defrost. If you use the cherries from the compote, it is necessary of them to remove the seeds and drain in a sieve.

Beat the whites with the pinch of salt until it is tight peaks, gradually adding sugar. Then, continuing to whisk, one by one add yolks. It turns out that such a thick mass.

The egg mass gently add the flour mixture and cocoa, mix well with a spatula. A baking sheet (I have a 30 × 40 cm) covered with baking paper, pour the dough, flatten and put bake in the hot oven for 12-15 minutes at 180 degrees.

Biscuit will not overdry it, otherwise it will break when twisting. Ready to test a tap of your finger: the batter should have a good bounce. Cake to move on the wet, well wrung out towel paper up. Carefully remove the paper to facilitate swipe with wet handprints on the paper, not to burn.

Wrap the biscuit roll with towel and leave to cool, do not leave it in a towel for too long to not damp.

In the juice from the thawed cherries add the cherry liqueur (brandy, rum, cognac is in the house), the total volume of about 80 ml. of the specified ingredients 80 ml of the liqueur, but it all depends on you whether you will use only a liqueur or diluted it with juice or compote. If you cook for children, alcohol can generally be deleted, leaving only the juice or compote.

To expand the loaf and gently brush to moisten it with the returned liquid.

Cream whipped with vanilla sugar, if needed, add a top coat of cream and beat until taut peaks. Try sugar, if necessary add a spoonful of powdered sugar. A large part of the cream to put on the biscuit, spread on top of cherries.

Using the towel to roll the roulade, spread with the remains of cream on top and grate on a fine grater chocolate. If you have candied cherries, to decorate the loaf. Put the roulade in the fridge for an hour or two that he thoroughly cooled.

Tea or coffee this roll is simply unmatched. Sweet tooth can decorate it with a spoon of cherry jam.

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