Cherry roll cake with cream

Chocolate Roll Cake with Cherry Cream - A Holiday Delight

Happy Birthday, Dia! Today, I invite you to discover a recipe for a chocolate roll cake with cherry cream, perfect for holidays or special occasions. This cake not only looks spectacular but also combines intense flavors and delicate textures, offering an unforgettable culinary experience.

Preparation time: 50 minutes
Baking time: 30 minutes
Total time: 1 hour 20 minutes
Servings: 12

Recipe Story
The roll cake is a classic pastry recipe that has evolved over time, being reinterpreted in various ways. This surprising combination of moist cocoa sponge, chocolate roll, and cherry cream pays homage to tradition and creativity in the kitchen. Whether you’re celebrating a birthday, an anniversary, or simply want to treat your family, this cake will surely become everyone's favorite.

Ingredients
For the cocoa sponge (baked in a large pan of 35 x 30 cm):
- 4 eggs
- 150 g sugar
- 120 g flour
- 3 tablespoons cocoa powder
- Zest of one orange (optional, but recommended for a fragrant taste)

For the roll (baked in a smaller pan of 22 x 35 cm):
- 3 eggs
- 120 g sugar
- 60 g flour
- 4 tablespoons Nutella (or your favorite chocolate spread)

For the cream:
- 300 ml yogurt (preferably Greek for a creamier texture)
- 300 ml whipped cream
- 15 g gelatin
- Canned cherries (about 200 g)
- 5 tablespoons sugar
- 2 tablespoons lemon juice

Preparing the Cocoa Sponge
1. Preparation: Start by preheating the oven to 180°C. Line the large pan with parchment paper.
2. Whip the egg whites: In a large bowl, use a mixer to beat the egg whites until stiff peaks form. Gradually add the sugar, continuing to mix until the mixture is glossy and firm.
3. Add the egg yolks: Gently fold in the egg yolks using a spatula.
4. Add the dry ingredients: Sift the flour and cocoa powder together. Gradually incorporate the dry mixture into the egg mixture, being careful not to deflate the egg whites.
5. Bake the sponge: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.

Preparing the Roll
1. Whip the egg whites: In another bowl, repeat the process of beating the egg whites with sugar until stiff peaks form.
2. Add the egg yolks and flour: Mix in the egg yolks, then gently fold in the sifted flour.
3. Bake the roll: Pour the batter into the prepared smaller pan and bake for 10-15 minutes. As soon as you remove it from the oven, turn the sponge onto a damp sheet of parchment paper, remove the original paper, and roll the sponge tightly. Let it cool for 5 minutes.

Preparing the Cream
1. Hydrate the gelatin: Soak the gelatin in cold water for 15 minutes.
2. Prepare the cream: In a bowl, whip the cream until it becomes firm. In another bowl, mix the yogurt with the sugar. Melt the gelatin over a double boiler, then let it cool slightly and add it to the yogurt mixture.
3. Combine: Pour the gelatin into the whipped cream and add the lemon juice. Gently mix until well combined.
4. Add the cherries: Cut the cherries in half and fold them into the cream.

Assembling the Cake
1. Prepare the pan: Line a loaf pan with plastic wrap or parchment paper.
2. Layering: Divide the cocoa sponge into four layers. Place the first layer at the bottom of the pan, add 1/3 of the cream, followed by the unrolled Nutella roll. Cover with the remaining cream and place the last layer of cocoa sponge on top.
3. Chill: Place a weight on top of the cake and refrigerate for at least 3 hours to set.

Serving and Decorating
Once the cake has cooled and set, carefully invert it onto a serving platter. You can decorate it with grated chocolate, fresh cherries, or additional whipped cream. It’s a dessert that not only looks good but also tastes divine.

Practical Tips for a Perfect Cake
- Choose quality ingredients: Use high-quality chocolate and cocoa for an intense flavor.
- Ingredient temperature: Ensure all ingredients are at room temperature for better blending.
- Gluten-free option: If you want a gluten-free version, you can use almond flour or gluten-free flour.
- Pair with drinks: This cake pairs perfectly with a cup of espresso or a glass of sweet wine.

Frequently Asked Questions
1. Can I use other fruits for the cream? Absolutely! You can experiment with strawberries, raspberries, or peaches.
2. How long can the cake be stored? The cake keeps well in the refrigerator for 3-4 days, but it’s best enjoyed fresh.
3. How can I improve the texture of the cream? You can add a tablespoon of mascarpone for a creamier texture.

This chocolate roll cake with cherry cream is truly a delicacy that will impress any guest. Making it can be a fun and enjoyable activity, and the result is worth all the effort. Enjoy every slice and the moments spent with your loved ones!