Ingredients:
For the dough:
wheat flour per gram – 60 g
starch – 30 g
cocoa – 50 g
chicken eggs – 4 pcs.
butter – 30 g
sugar – 100 g
a pinch of salt
For the filling:
Mascarpone – 1 pc. (250 g)cream 30% – 1 pc. (190 g)
freshly frozen cherries – (300 g)
sugar – 3 tbsp. spoons
powdered sugar – 1 tbsp. spoon
fresh berries for decoration – 100 g
Preparation:
Step 1.
Melt the butter and let it cool to a comfortable temperature. Defrost the cherry. Beat eggs with sugar until thick. Sift flour with cocoa and starch, gently mix with eggs with a spatula, add butter and mix.Step 2.
Line a baking sheet with baking parchment, pour the dough and spread it over the paper. Place in an oven preheated to 190 °C for 10 minutes. Carefully roll the hot cake into a roll and cool for about 30 minutes.
Step 3.
Mix 50 ml of water with 3 tablespoons of sugar and bring to a boil. You can add a spoonful of aromatic strong alcohol to the resulting syrup, ideally cherry kirsch or homemade cherry tincture. Soak the cooled cake with the resulting syrup.
Step 4.
Whip the mascarpone cream, adding a spoonful of powdered sugar.
Step 5.
Carefully roll out the roll, spread the cream and arrange the cherry berries, wrap the roll and decorate.
You can spread the roll with the remaining cream (for this, take 2 jars of mascarpone), or you can pour melted chocolate over it.
Delicious!