Black Forest filled roll a very delicious dessert with sponge roll and a delicious cream enriched with lots of syruped cherries!
The Black Forest cake
RECIPE → BLACK FOREST
is a spectacular layered cake, very rich and super tasty, originating from Germany.
There are 2 versions that speak of its origin: the first says it was invented by the owner of the Café Agner in the Bonn district in his bistro, while the second states that the name comes from the Black Forest, the mountainous area of Baden-Württemberg where many cherry trees are traditionally planted by newlyweds.
I varied the filling by adding a little mascarpone because I wanted a soft but more stable cream than just made with fresh liquid whipping cream, and I have to say it’s perfect for me this way!
For the sponge roll or sponge biscuit that is at the base of the recipe, you need to make a dough similar to sponge cake (but you can also do it exactly the same) spreading it on a baking sheet lined with special paper and calculating the cooking time optimally because it takes just a moment to overcook and dry out, and I tell you from personal experience, alas!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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BLACK FOREST FILLED ROLL
ASI’s Kitchen
- Difficulty: Medium
- Cost: Moderate
- Rest time: 1 Hour 30 Minutes
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 417.37 (Kcal)
- Carbohydrates 33.72 (g) of which sugars 8.30 (g)
- Proteins 8.78 (g)
- Fat 31.12 (g) of which saturated 8.24 (g)of which unsaturated 1.91 (g)
- Fibers 6.59 (g)
- Sodium 48.54 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients BLACK FOREST FILLED ROLL RECIPE
- 3/4 cup flour
- 4 eggs
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 6 tablespoons sugar
- 2 tablespoons powdered sugar
- 1 1/3 cups fresh whipping cream
- 5 oz cherries (Today Toschi cherries)
- 4 oz mascarpone
- 1 tablespoon unsweetened cocoa powder
- 2/3 cup fresh whipping cream
- 4 oz mascarpone
- 1 tablespoon unsweetened cocoa powder
Tools BLACK FOREST FILLED ROLL RECIPE
#ADV
- Baking Pans
- Bowls
- Stand Mixers
FOR THE PREPARATION OF THE BLACK FOREST CHRISTMAS ROLL RECIPE
I start preparing the chocolate roll similar to Black Forest by mixing what will be the filling, so…
I put the cream in the bowl of the stand mixer or in a bowl and start whipping it, adding the mascarpone and powdered sugar after a few minutes when it starts to get more fluffy.
I cover with cling film and place in the refrigerator.
For the preparation of the sponge roll or biscuit …. I start the recipe by whipping the egg whites, and when they become fluffy and white, I add the yolks, sugar, and flour sifted with the baking powder alternately.
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I line the baking sheet with parchment paper and pour the obtained mixture, leveling it well.
I bake at 340/350°F static mode for about 10 minutes or depending on the characteristics of your oven.
I extract the sponge roll or chocolate biscuit
and flip it over onto a clean, damp kitchen towel.
Now I roll up the rectangle of sponge roll from the longer side and let it cool completely. (Today, December 12, 2021, in Bologna, it’s sunny but quite fresh, so … it goes on a little table I have on the balcony to speed things up!)
After the necessary time has passed, I unroll it and fill it with the cream simply obtained by mixing with electric beaters or a stand mixer the mascarpone with cream and powdered sugar.
I randomly add the syruped cherries that I quickly rinsed from their preserving syrup and then patted dry with kitchen paper.
Now I roll up… the cream might be abundant; please use a bit of care and sweetness!
Wrapped the Black Forest filled roll with cling film or parchment paper and store it in the refrigerator for at least 1/2 hours.
When serving the roll that can safely stay in the refrigerator for a couple of days, I prepare the cream by repeating the procedure of whipping mascarpone, cream, sugar, and cocoa powder.
I completely cover the Black Forest filled roll with part of the cocoa cream that I will then place on the serving platter.
Now with the help of a piping bag and 2 different small nozzles for me, one smooth and one star, I make many tufts here and there on top and try to cover the entire surface of the chocolate roll cream cherries.
Only before serving at the table with a fine mesh strainer, dust with cocoa and … off to the table!
I liked it; it doesn’t seem bad, and given that it can be made in advance, I think it is a great help for us home cooks!
Enjoy your meal!
Annalisa
