German black Forest Swiss Roll

𝑮𝒆𝒓𝒎𝒂𝒏 𝑩𝒍𝒂𝒄𝒌 𝑭𝒐𝒓𝒆𝒔𝒕 𝑺𝒘𝒊𝒔𝒔 𝑹𝒐𝒍𝒍 🍰

Ingredients:

For the cake:

- 4 eggs

- 1/2 cup granulated sugar

- 1/2 cup all-purpose flour

- 1/4 cup cocoa powder

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- Powdered sugar (for dusting)

For the filling:

- 2 cups heavy cream

- 1/4 cup powdered sugar

- 1 teaspoon vanilla extract

- 1 can (14 oz) pitted cherries, drained

- 1/4 cup cherry liqueur (optional)

- Chocolate shavings (for garnish)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.

2. In a large bowl, beat eggs and granulated sugar until thick and pale. Sift in flour, cocoa powder, baking powder, and salt. Gently fold until combined.

3. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.

4. While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.

5. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Roll the cake and towel together from the short end. Let it cool completely.

6. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

7. Unroll the cake and remove the towel. If using cherry liqueur, brush it over the cake. Spread the whipped cream over the cake, leaving a border around the edges.

8. Scatter the drained cherries over the whipped cream. Carefully roll up the cake without the towel.

9. Place the roll seam side down on a serving platter. Frost the roll with the remaining whipped cream and garnish with chocolate shavings.

10. Refrigerate for at least 1 hour before serving.

Prep Time: 30 minutes | Baking Time: 12-15 minutes | Total Time: Approximately 2 hours | Servings: 8-10 slices