Steps for the Black Forest roll

• To prepare this delicious Black Forest roll, first make the batter for the soft roll. In a large bowl, beat the eggs with the sugar and vanilla essence for 15 minutes until they become foamy and pale. Add the sunflower oil gradually while continuing to beat. Finally, add the previously sifted flour, cocoa powder, baking powder, and salt, and mix with a spatula for a few minutes until the mixture is smooth and homogeneous. Line a 12×16 inches (30×40 cm) rectangular baking tray with wet and squeezed parchment paper and pour the mixture, leveling it well with a flat spatula. Bake in a preheated static oven at 356°F (180°C) for about 15 minutes. When the base is ready (obviously do the toothpick test), lay the hot roll on a clean and damp tea towel. Carefully detach it from the parchment and roll it up with the help of the towel, closing the towel inside the roll. Tightly close and let it cool at room temperature.

  

• Meanwhile, make the kirsch syrup, in a saucepan bring water and sugar syrup to a boil, turn it off and add the kirsch, which is a cherry liqueur, and let it cool.

• Whip the well-chilled fresh whipping cream from the fridge with an electric whisk. Whip the cream until stiff, adding the vanilla powdered sugar. Take the roll, unroll it, and using a food brush, lightly moisten the base of the roll with the kirsch syrup, then fill with whipped cream and place the cherries in syrup. Do not use all the whipped cream for filling; set aside a few tablespoons for the final decoration. Gently roll up the roll and refrigerate to set for a couple of hours.

  

• Take the Black Forest roll from the fridge and decorate the surface with dollops of whipped cream previously placed in a pastry bag fitted with a Saint Honoré tip, place the cherries in syrup and the dark chocolate sprinkles.

  

• Serve. I hope you like this last recipe of mine, until next time friends.