Cake-roll "Black Forest"

How nice it is to have a cup of tea or coffee with a piece of delicious chocolate cake with cherry filling. We offer you a recipe for the Black Forest cake in the form of a biscuit roll. So, we are preparing the Black Forest cherry roll.

Ingredients

• For test:
• Eggs - 5 pcs.
• Sugar - 125 g
• Flour - 100 g
• Baking powder - 0.5 tsp
• Cocoa - 10 g
• Vanilla sugar - 10 g (1 sachet)
• Cold water - 5 tbsp. spoons
• For filling:
• Canned cherries - 1 can (720 ml)
• Starch - 1 tbsp. a spoon
• Sugar - 3 tbsp. spoons
• Cherry liqueur - 40 ml
• For cream:
• Cream - 500 ml
• Sugar - 3 tbsp. spoons
• Vanilla sugar - 10 g (1 sachet)

Directions

1. Separate the whites from the yolks of five eggs.
2. Beat egg whites at high speed until stiff and set aside.
3. In a separate bowl, beat egg yolks with 5 tablespoons of water on high speed. Without stopping beating, add 125 grams of sugar and 1 sachet of vanilla sugar.
4. Add 10 grams of cocoa to 100 grams of white flour, mix well and sift into the yolk mass. Stir gently until a homogeneous mixture is obtained.
5. Add half of the beaten egg whites to the resulting mixture and mix well, but gently in one direction. Add remaining egg whites and mix gently. The dough is ready.
6. We spread the finished dough on a baking sheet covered with baking paper measuring approximately 45 by 30 centimeters. Lightly level, filling the corners of the baking sheet, and bake in a preheated oven at 180 degrees Celsius for about 15 minutes.
7. While the cake is baking, prepare the filling. We throw one can of canned cherries into a colander, collect the liquid, measure out 250 milliliters of liquid. Pour one tablespoon of starch into a bowl, pour 3-4 tablespoons of the measured amount of liquid into the starch.
8. Put the rest of the liquid on the fire and bring to a boil. Mix the starch with the liquid well until a homogeneous mixture is obtained, add 2-3 tablespoons of the boiled liquid to equalize the temperature. Pour starch into boiling liquid and bring to a boil.
9. Remove from heat, add 40 milliliters of cherry liqueur.
10. Add strained cherries. Mix and leave to cool.
11. Sprinkle a clean kitchen towel lightly with granulated sugar. We take out the finished biscuit from the oven, put it on a towel sprinkled with sugar and peel off the paper. We turn the hot biscuit into a roll along with a towel and leave to cool.
12. Immediately before assembling the cake, prepare the buttercream. Pour 500 milliliters of cream with a fat content of at least 30 percent into a mixer bowl, add 3 tablespoons of sugar and one bag of vanilla sugar, beat at high speed until a fluffy cream is obtained. Do not beat, you will get butter.
13. Carefully unfold and remove the roll from the towel. We spread it on a wooden board, unfold it. We spread the cherry filling along one longitudinal side, thickly grease the remaining surface of the dough with 2/3 of the butter cream.
14. Carefully roll up the roll. Coat the roll on all sides with buttercream.
15. Cut the chocolate chips.
16. We decorate the cake with butter cream roses, candied cherries, chocolate leaves and chocolate chips.
17. Let the Black Forest roll soak for at least 4-5 hours in the refrigerator, cut and serve.