Discover the enchantment of a Black Forest Roll Cake, a delectable twist on the traditional Black Forest cake, transformed into a roll for ease and quick preparation. This dessert combines the rich flavors of chocolate sponge with the tangy sweetness of cherry compote and the lightness of whipped mascarpone cream, all rolled into one stunning creation. Despite sounding sophisticated, this cake is surprisingly simple to make, offering a quick yet impressive dessert option.
Why You’ll Love This: The Black Forest Roll Cake is a harmonious blend of textures and flavors—airy chocolate sponge, creamy mascarpone filling, and tart cherry compote create a dessert that’s as delightful to eat as it is to present. Its elegant appearance, paired with the ease of preparation, makes it a perfect choice for special occasions or as a luxurious treat to enjoy any day.
Perfect Occasion: Ideal for celebrations, dinner parties, or when you’re looking to impress with minimal effort. This cake is also a fantastic choice for holiday gatherings, offering a festive and sophisticated dessert that guests are sure to love.
Decoration Tips: Enhance the beauty of this cake with a light dusting of powdered sugar, swirls of the reserved whipped cream, and a scattering of grated chocolate and whole cherries on top. These finishing touches not only add to the cake’s visual appeal but also hint at the delicious flavors within.
Recipe:
Chocolate Sponge:
- Whip 6 egg whites to stiff peaks, gradually adding 100g of sugar. Fold in 6 egg yolks, one at a time. Sift 120g of all-purpose flour and about 3 tablespoons of dark cocoa powder into the mix, folding gently. Spread the batter on a parchment-lined baking sheet and bake at 180°C (356°F) for about 15 minutes. While still warm, remove from parchment, flip onto a new piece, and roll up to form a log. Let cool.
Cherry Compote :
- Simmer 1.5 cups of frozen cherries with 1 tablespoon each of sugar and lemon juice. Mix a flat teaspoon of cornstarch with a little cold water, then stir into the cherries until thickened. Cool completely.
Mascarpone Cream:
- Blend 250g of mascarpone cheese with 300ml of cold heavy cream (30-36%) and 1 tablespoon of powdered sugar until thick. Reserve about 2-3 tablespoons for decoration.
Assembly:
- Unroll the sponge, spread with the cream, and apply the cherry compote along one edge. Roll the cake tightly, wrap in parchment, and chill. Decorate the top with the reserved cream, additional compote, grated chocolate, and cherries.
This Black Forest Roll Cake is a testament to the joy of baking, combining simplicity with decadent flavors. Enjoy crafting this delightful dessert that promises to be a hit on any occasion.
