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Fantastic easy and tasty roll cake with Maraschino cherries. Needs only some great cocktail.
Preparation time 20 minutes .. Baking 10-15 minutes
INGREDIENTS .. 40 cm long
- 6 eggs (separate yolks from the withes)
- 70 g icing sugar
- 20 g cocoa powder
- 40 g whole meal
MARASCHINO CHERRY CREAM
- 1 cup butter, room temperature
- 2 tbsp powdered sugar
- 6 tbsp maraschino cherry juice (plus more if needed)
- 1 tsp cherry extract
MARASCHINO CHERRY CREAM
Beat softened butter in a large mixing bowl until completely smooth and fluffy. Gradually beat in about two cup of powdered sugar. Beat in the maraschino cherry juice and cherry extract until completely combined. Gradually beat in the rest of the powdered sugar, about a cup at a time. If your frosting is too thick, beat in additional maraschino cherry juice one teaspoon at a time.
PREPARATION OF THE DOUGH
Mix the yolks with the sugar and cocoa together in a bowl. Add flour and mix again. Beat the egg whites in a separate bowl until firm. Mix the egg whites with the cocoa mixture and pour the dough on the baking sheet, been afforded with baking foil or parchment paper. Flatten the dough till smooth and bake at 180°C between 10 to 15 minutes (mine was done after 12 minutes, but every oven bakes differently). Take still hot dough from the baking sheet, roll immediately and let cool down completely.
If the dough is cold, roll it back down, sprinkle with Maraschino juice and next with the Maraschino cream. Roll the cake back and leave in the fridge for at least 3 hours to set.
Finally decorate the roll with some Maraschino cherries and bon apetit!
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