Black Forest Cake Roll

Instructions

Prepare the chocolate sponge cake.

Preheat the oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking sheet and line with parchment paper.

In a medium bowl, sieve and whisk flour with cocoa powder, baking powder and salt. Set aside.

In a large bowl, add eggs, vanilla and sugar.

Beat with an electric mixer until lemon yellow and foamy.

Add oil and mix until well incorporated.

Incorporate the flour in batches.

Using a spatula, gently fold in the flour mixture.

Pour the batter into the prepared pan.

Bake for about 8-10 minutes until a toothpick inserted into the center comes out clean.

Sprinkle with powdered sugar. This helps the cake not stick.

Flip the cake over a kitchen towel.

Remove the parchment paper.

Roll with the kitchen towel inside. You will have to do it while it is still hot/warm otherwise it cracks. Let cool completely.

Prepare the sour cherry sauce.

Place sour cherries, sugar and lemon juice in a small saucepan and place over medium heat.

Bring to a boil and cook for about 5-10 minutes or until thickened.

Remove from heat and let cool completely.

Optional, you can add 12 tablespoons of kirsch to the cherry sauce after it has thickened and cooled slightly.

Prepare the cream cheese filling.

In a large bowl, mix cream cheese with powdered sugar and vanilla extract.

Add the whipping cream and continue mixing until stiff peaks form.

Assemble the cake.

Unroll the cake and spread the cream cheese filling, leaving a 1/2-inch (1cm) border.

Spoon the cherry filling evenly over the cream cheese filling.

Roll the cake back up. Refrigerate for at least 2 hours before serving.

Decorate the roll with whipped cream, sour cherries and mini chocolate flakes.

Dessert