Swiss Roll Meets Black Forest Dessert💕😋

Swiss Roll Meets Black Forest Dessert💕😋

Ingredients:

• For the Swiss  Cake:

• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 3/4 cup sugar
• 2 tbsp melted butter
• 1 tsp vanilla extract

• For the Cherry Syrup:

• 1/2 cup cherry juice
• 2 tbsp sugar
• 1 tbsp kirsch (optional)
• For the Filling:
• 2 cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 cup cherry pie filling
• 1/2 cup chocolate shavings

• For Decoration (optional):

• Extra whipped cream
• Chocolate shavings
• Whole cherries

Instructions:

       Preheat oven to 375°F (190°C).

Line a jelly roll pan (10x15 inch) with parchment paper.

      Sift together flour, cocoa, baking powder, and salt.

      In another bowl, beat eggs and sugar with a mixer on high speed until thick and pale (5–6 mins).

       Gently fold in dry ingredients, then melted butter and vanilla.
Spread batter evenly in the pan.

       Bake for 10–12 minutes, or until cake springs back when touched.

       While warm, lift the cake out using parchment, and roll it with the parchment inside from the short edge.
Let cool completely, rolled.

Prepare Cherry Syrup:
      In a small saucepan, heat cherry juice and sugar until dissolved.

      Stir in kirsch if using. Cool completely.

Make the Whipped Cream:
       In a chilled bowl, whip cream with powdered sugar until stiff peaks form.

Assemble the Roll:
       Carefully unroll the cooled cake.
Brush cherry syrup evenly over the surface.

      Spread whipped cream, leaving a 1/2 inch border.

     Dot with cherry pie filling and sprinkle with chocolate shavings.

     Gently roll the cake back up (without parchment), seam side down.

Decorate and Chill:
     Top with whipped cream, more cherries, and chocolate shavings.

      Chill for at least 1 hour before slicing.

        Slice, Serve and Enjoy 😋💕😊