Finally, it’s cherry time, so why not prepare this amazing Soft Roll with Cream and Cherries
I love cherries; they are cheerful, colorful, call for summer, and are fantastic in sweets. In this easy, quick, but delicious recipe, they truly make a wonderful combination. This soft and delicious dessert is a fluffy pastry roll with whipped cream and syrupy cherries inside.
It’s ideal for a special breakfast or a dessert based on sweets. The recipe is really simple; no great cooking experience is needed to serve this delight. The cream is light, and the cherries contribute to the final flavor, making the roll a treat for the whole family. Try this recipe today and give your guests a sweet moment.
Here are some more cherry recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 398.24 (Kcal)
- Carbohydrates 50.81 (g) of which sugars 39.13 (g)
- Proteins 9.04 (g)
- Fat 18.93 (g) of which saturated 3.04 (g)of which unsaturated 3.10 (g)
- Fibers 0.88 (g)
- Sodium 75.46 (mg)
Indicative values for a portion of 174 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 for soft roll with cream and cherries
- 8.8 oz Syrupy cherries
- 3/4 cup Sugar
- 3/4 cup Fresh liquid cream
- 2/3 cup All-purpose flour
- 4 Eggs
- as needed Butter
- 2 tbsp Powdered sugar
Tools
- Bowl
- Baking sheet
- Parchment paper Cuki Parchment Paper in sheets 13 x 15 in – 25 sheets – 1 package
- Electric whisk Moulinex HM3101 Quick Mix Electric Whisk with Beaters and Dough Hooks, 300W, 76.6 Decibels, White
Preparation of soft roll with cream and cherries
Break two eggs, separate the yolks from the whites. Keep the whites aside, put the two yolks in a large bowl, add the other two whole eggs with 1/2 cup of sugar, and work with the electric whisk for at least 15 minutes, obtaining a soft mixture. Beat the egg whites with a tablespoon of sugar until stiff peaks form, incorporate them into the egg mixture, finally sift in the flour, obtaining a soft, fluffy dough (biscuit dough).
Line a baking sheet, about 12 by 16 inches, with parchment paper, butter the paper, pour the biscuit dough onto it, and level it with a spatula to form a 1/2 inch thick layer. Bake at 392°F for about 12/13 minutes.
Meanwhile, whip the cream, halfway through the process, add the powdered sugar, continue until you obtain stiff cream.
Remove the biscuit dough from the oven, flip the tray on a surface. Peel off the paper gradually, then sprinkle another sheet of parchment paper with sugar, transfer the dough on top, roll it up with the parchment paper along the long side, and let it cool.
Once cooled, moisten the dough with the cherry syrup, spread the cream, level it, distribute a bit of cherry syrup, and then the cherries cut into pieces, then using the parchment paper, roll the cake, let it firm in the fridge for about 1 hour. Cut the roll gently into slices about 3/4 inch thick, serve with fresh cherries.
Storage of soft roll with cream and cherries
keeps for 2/3 days in the fridge
