Black Forest Roulade Recipe - Cooking Index
Black Forest Roulade Recipe - Cooking Index
| 5 | Eggs | |
| 3/4 cup | 148g / 5.2oz | Caster sugar |
| 3/4 cup | 120g / 4.2oz | Self-raising flour |
| 2 tablespoons | 30ml | Cherry flavored liqueur |
| 1 | Stone-less black - cherries, drained and halved | |
| 1/4 cup | 27g / 1oz | Cocoa powder |
| 90 | Butter - melted | |
| 2 tablespoons | 30ml | Caster sugar - (extra) |
| Chocolate leaves and icing sugar mixture to decorate | ||
| Filling | ||
| 1/2 cup | 118ml | Thickened cream |
| 2 teaspoons | 10ml | Icing sugar mixture |
| 2 teaspoons | 10ml | Cherry-flavored liqueur |
Lightly grease a 26cm x 32cm Swiss roll pan; line base with non-stick baking paper.
Beat eggs in medium bowl with an electric mixer for about 3 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between each addition. Fold in sifted flour and cocoa; fold in butter. Spread mixture into prepared pan.
Cook in a 200 cup (400F) oven for about 12 minutes, or until cooked when tested.
Turn immediately onto a sheet of non-stick baking paper which has been sprinkled with extra sugar; trim edges. Brush cake with liqueur; roll up loosely from long side. Unroll, cool for 15 minutes
Filling: Beat all ingredients in small bowl with an electric mixer until soft peaks form.
Spread filling over cake, top with cherries, re-roll from long side.
Decorate roulade with chocolate leaves; dusted with sifted icing sugar.
Source:
Fran Basden of Burleson
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