Revel in the comforting tastes of childhood with this Cherry Roll Layer Cake, a unique dessert that combines the moistness of cake rolls with the lusciousness of cherries and creamy frosting. Each roll is meticulously crafted, filled with cherry and wrapped in a delicate pastry, then stacked to create a visually stunning hill-like structure, reminiscent of a lush, forested cabin landscape.
Why You’ll Love This Recipe: This cake not only captivates with its charming presentation but also with its combination of textures and flavors. The soft pastry, rich cream, and tart cherries provide a satisfying complexity that makes each slice a delightful experience. It’s an ideal recipe for those who appreciate a cake that is as visually appealing as it is tasty.
Perfect Occasion: This Cherry Roll Layer Cake is perfect for family gatherings, celebrations, or as a special treat during the holidays. Its impressive appearance and nostalgic flavors make it a great centerpiece for any dessert table.
Decoration Tips: To enhance its forest-inspired appearance, you might sprinkle the top with grated chocolate or dust with cocoa powder to mimic soil, adding to the ‘forest floor’ aesthetic. Fresh cherries or mint leaves can also be used to garnish and add color contrast.
Ingredients:
For the Pastry:
- 400-450g flour
- 200g butter
- 200g sour cream
- 2 tsp baking powder
- 10g vanilla sugar
For the Cream:
- 500ml heavy cream (33% fat)
- 300g cream cheese
- 200g powdered sugar
Filling:
- 700-800g pitted cherries
- 100g sugar
- 1.5 tbsp cornstarch
Instructions:
1. Prepare the Dough:
- Melt butter and allow it to cool slightly. Combine with sour cream and vanilla sugar. Gradually sift in the flour mixed with baking powder. Mix to form a soft, slightly crumbly dough. Wrap in cling film and refrigerate for 1 hour.
2. Prepare the Cherry Filling:
- Pit the cherries if not already done. Mix with sugar and cornstarch just before rolling out the dough to avoid drawing out too much juice prematurely.
3. Form the Rolls:
- Divide the chilled dough into 15 equal parts. Roll each into a 25cm strip. Place a portion of the cherry filling at one end and roll up, sealing the edges. Place on a baking sheet lined with silicone parchment, seam side down.
4. Baking:
- Bake at 180°C (356°F) until golden brown and the pastry is cooked through, about 40-45 minutes.
5. Prepare the Cream:
- Whip the cold heavy cream with cream cheese and powdered sugar until thick and spreadable.
6. Assemble the Cake:
- Spread a thin layer of cream on your serving dish. Arrange 5 rolls as the base, cover with cream, then layer 4 more, and repeat, reducing the number each layer until forming a peak. Fully coat with the remaining cream.
7. Chill and Serve:
- Sprinkle the top with grated chocolate or cocoa powder. Refrigerate overnight. Allow to sit at room temperature an hour before serving.
Enjoy this Cherry Roll Layer Cake as a splendid throwback to simpler times, offering a rich, creamy taste combined with the tartness of cherries in an elegantly layered presentation.
