Nutrition Facts
6 servings
6
Recipe for Rolled Cake with Black Forest Flavor
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Discover this rolled cake recipe with Black Forest flavor: a delight for the holiday season! This Black Forest roll is a true treat for the taste buds. Its soft cocoa sponge cake surrounds a creamy whipped cream filled with juicy cherries. The whole is subtly flavored with cherry liqueur to add an authentic touch.
For the sponge cake
100 Sugar
100 Flour
3 Egg
30 Unsweetened baking cocoa
For the topping
30 30% fat liquid cream
1 jar Cherries in syrup
1 Vanilla sugar
Cane sugar syrup
For the decoration
Chocolate chips, etc.
Directions
1
Separate the egg whites from the yolks. Whip the egg whites until stiff with a pinch of salt and the sugar. When the whites are firm, gently add the yolks. Then, still gently using a spatula, add the flour mixed beforehand with cocoa powder.
2
Pour the sponge cake batter onto a baking tray lined with parchment paper, shaping it into a rectangle two to three times wider than long, at a thickness of less than one centimeter. Bake at 180°C for about 12 minutes.
3
When the sponge cake is baked, take it out of the oven, cover it with a clean, wrung-out kitchen towel, flip the sponge cake to remove the parchment paper, and then roll everything up with the towel. Let it cool this way.
4
To finish, whip the very cold cream into chantilly with the vanilla sugar. Carefully unroll the sponge cake and drizzle it with a little cherry syrup mixed with cane sugar syrup and a bit of kirsch (optional). Spread 3/4 of the chantilly cream evenly up to 2 cm from the edges. Roll tightly and then cover with the remaining chantilly cream. Place the black forest log in the refrigerator for 3 to 4 hours. Sprinkle with chocolate shavings and serve.
Ingredients
For the sponge cake
100 Sugar
100 Flour
3 Egg
30 Unsweetened baking cocoa
For the topping
30 30% fat liquid cream
1 jar Cherries in syrup
1 Vanilla sugar
Cane sugar syrup
For the decoration
Chocolate chips, etc.
Directions
Directions
1
Separate the egg whites from the yolks. Whip the egg whites until stiff with a pinch of salt and the sugar. When the whites are firm, gently add the yolks. Then, still gently using a spatula, add the flour mixed beforehand with cocoa powder.
2
Pour the sponge cake batter onto a baking tray lined with parchment paper, shaping it into a rectangle two to three times wider than long, at a thickness of less than one centimeter. Bake at 180°C for about 12 minutes.
3
When the sponge cake is baked, take it out of the oven, cover it with a clean, wrung-out kitchen towel, flip the sponge cake to remove the parchment paper, and then roll everything up with the towel. Let it cool this way.
4
To finish, whip the very cold cream into chantilly with the vanilla sugar. Carefully unroll the sponge cake and drizzle it with a little cherry syrup mixed with cane sugar syrup and a bit of kirsch (optional). Spread 3/4 of the chantilly cream evenly up to 2 cm from the edges. Roll tightly and then cover with the remaining chantilly cream. Place the black forest log in the refrigerator for 3 to 4 hours. Sprinkle with chocolate shavings and serve.
Notes
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Didi29
I made it for New Year's Day. Everyone loved it! I just added one packet of vanilla sugar to give more flavor to the whipped cream. -
Vero34
Very, very good recipe! I made this log for my son's birthday, and we really enjoyed it—not too overwhelming at all. Thank you for this delicious recipe! -
Claudy BACHERE
a little disappointed by the cookie, which I found dry: maybe I should reduce the baking time and add more syrup! but it was still appreciated by the guests: I had added sour cherries and some candied cherries. -
Karim
Yule log Very good recipe, very light sponge cake baked for 12 minutes, not more, checking regularly starting from 10 minutes. After unrolling the cake, soak the sponge with sweetened water or milk chocolate, then add whipped cream, chocolate shavings, and roll it up, covering it with the remaining whipped cream. I make the whipped cream with powdered sugar. -
JOELLE22
Delicious I followed the recipe and read your suggestions. The yule log was a great success. My suggestion: I added cherries that I had soaked in liqueur for 48 hours. I used the liqueur from the cherries to moisten the sponge cake. Finally, I made my yule log in the morning (for the evening) and wrapped it in plastic wrap and put it in the fridge to help it hold its shape (for about 6 hours), then I removed the wrap and decorated the yule log with the remaining whipped cream and chocolate shavings.
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