A light cake made by filling a thinly rolled sponge sheet with cream and rolling it up, revealing a striking spiral pattern when sliced. Combined with sour cherries in its cream, it offers a refreshing taste.
Whisk the eggs and sugar until increased in volume, then sift in the flour and baking powder and mix.
Spread the batter thin and even on a baking sheet lined with parchment paper, and bake briefly in a preheated oven.
Important: As soon as the sponge cake comes out of the oven, while still hot, carefully roll it up with the help of a cloth and let it cool that way.
Whip the cold cream with powdered sugar to a thick consistency, then add the drained sour cherries and mix gently.
Unroll the cooled sponge cake, spread the cream and sour cherry mixture evenly, carefully roll it up again, and slice after resting in the fridge.
Important: If you roll the sponge cake into a log with the help of a cloth right after taking it out of the oven while still hot, it can be unrolled again without cracking once cooled. Allergens: contains gluten (flour), egg, milk (cream).
If you let the roll cake sit rolled up for a short time before filling it, the sponge develops a 'memory,' greatly reducing the risk of cracking when you fill it with cream and roll it again.
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