Practical Roll Cake with Cherry Sauce


A wonderful cake itself to accompany coffee and tea. The meeting of a soft sponge cake and cream will cheer the palate. Here is: Let's take you to the kitchen for the cream roll cake recipe.

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For the cake:

-3/4 (one half + one quarter) tea glass of oil
-3/4 (one half + one quarter) tea glass of warm milk
-4 eggs
-1 tablespoon of starch
-5 tablespoons of sugar
-1/2 (half) tea glass of sugar also
-1.5 tablespoons of cocoa
-1 pack of capuccino
-1 vanilla
-1/2 (half) teaspoon of baking powder

For the above:

-1 pack of dark chocolate
-1 pack cream

For the cherry sauce:

-500 grams of cherries
-3/4 (one half + one quarter) water glass
-2 tablespoons of starch
-1/2 (half) glass of sugar

40 Minutes

8 Servings

How to make

Drink the cherry sauce. Put half of the cherry sugar and water on the stove. Cook for 6-7 minutes, then mix the remaining half of the water and starch in a separate place and add to the cherry and cook until it has a thick consistency and let it cool.
Take the cream into the pot and heat until it reaches the boiling point, add the chocolate, turn off the heat and mix until it melts and let it cool.
For the cake. Whisk the egg whites with half a cup of sugar until they are foamy, add the starch and whisk again.
In a separate place, whisk the egg yolks and 5 tablespoons of sugar and add the milk oil cappuccino and vanilla when the consistency is reached.
Add the flour and baking powder.
Slowly add the egg whites last and whisk at the lowest setting of the mixer for a short time.
Pour the mixture into the baking tray on which you lay oily paper and bake it in a preheated oven at 180 degrees until the toothpick comes out clean. Be careful because it is thin.
Pour the cherry sauce you have prepared at the end of the cooled cake and wrap it in a roll.
Pour the cooled chocolate sauce on it and let it cool in the fridge.

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