The combination of cocoa cake, whipped cream and sour cream is generally known as “Black Forest”. My version, since I already have a cake on the blog, is Black Forest Cake Roll – cocoa cake roll with mascarpone and sour cherry filling. It is made with soft cocoa cake. The original recipe is inspired by a French dessert – Buche de Noel which, since it should look like a wood log, is cracked. My cake roll is also a bit cracked (for those who don´t like it – I wanted it like that :D) and therefore fits to a forest topic. After cake, you make creamy mascarpone and whipped cream filling – I added mascarpone so it holds its shape better. At the end, add sour cherries cooked in a bit of juice from a sour cherry preserve and cornstarch so filling is thick and it is not just sour cherries. The cake roll is fluffy, creamy and juicy thanks to sour cherries so I am sure it will be a hit.
- Cake roll:
- 5 eggs
- 225 g crystal sugar
- 1 tsp vanilla extract
- 60 g all-purpose flour
- 40 g cocoa + 1 tbsp to sprinkle over a matt
- A pinch of salt
- Mascarpone filling:
- 250 g heavy cream
- 150 g mascarpone
- 2 tbsp icing sugar
- Sour cherry filling:
- 350 g sour cherries without juice from a preserve
- 7 tbsp juice from a preserve
- 2 tbsp cornstarch
- 1 tbsp icing sugar
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Cake roll:
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Beat egg yolks with half of sugar for a couple minutes until it gets thicker. Add vanilla extract and beat again.
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In the second bowl beat eggs whites and second half of sugar really thick.
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In the third bowl mix flour with cocoa and salt.
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Incorporate the half of beated egg whites into egg yolks, stir in order enough air gets into batter, add the half of flour mixture, stir again and repeat until there are no egg whites or flour mixture left.
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Pour batter on baking pan covered with baking paper. Bake for about 12 minutes on 200 degrees.
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Let batter cool for 10 minutes after taking out from oven. Then remove baking paper which is around edges and turn batter upside down on silicone matt or cloth, which was before evenly covered with 1 tablespoon of cocoa.
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Completely remove baking paper.
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Roll the cake roll from the longer side and let it cool completely.
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Mascarpone filling:
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Whip whipping cream.
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Add mascarpone and icing sugar, whip again on low speed.
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Carefully unwrap cake roll, apply filling while there is 2 cm empty space from each side.
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Sour cherry filling:
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Put sour cherries without juice from a preserve into a small saucepan, add juice from a preserve, cornstarch and sugar.
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Bring it to being thick while stirring constantly.
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Set it aside and let it cool.
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Apply the cooled filling over the mascarpone filling.
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Roll again in the same direction as previously.
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Wrap cake roll into baking paper and put it in the refrigerator for couple hours.
- baking pan - 30 x 43 cm
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