Thursday, 16 May 2019

Black Forest Swiss Roll

This recipe is really unique as it requires no flour, just cocoa powder.
I turned it into a Black Forest Swiss Roll because I had soak some cherries with brandy and wanted to clear it off.
Also thanks to my hubby's friend, SW for bringing home a bottle of kirsch for
me.

Learning: The texture of this cake is soft and cottony.  The chocolate is also intense in this one.  Love it.

I did not crack this cake too badly. Only a small section was affected so I am pretty pleased with it.

I shared this with my neighbour and she said it was yummy.  Glad that she enjoyed it.
What you need:

3 egg 
70g castor sugar

2 egg whites (65g)
35g castor sugar

50g cocoa powder
12g butter
12g milk

Frosting

150g whipping cream
50g yogurt
1 tbsp kirsch
Soaked cherries

Method:

Sift cocoa powder.  Set aside.

Over bain marie, melt butter and milk to 60°C.

Preheat oven to 190°C.  Line a 10” baking pan.

Place bowl into the warm water and whisk egg yolks and sugar (about 50°C).  Remove.

Continue to whisk until ribbon stage.

In a clean bowl, whisk egg white and sugar until firm peak.

Sift cocoa powder into the yolk batter.  Fold to 80%.

Add in melt butter mixture.  Fold well.

Remove 1/3 of the meringue and transfer the remaining meringue into the batter.  Fold well.

Pour into pan and even out.

Bake for 12 mins or until cooked.

Remove and cool on rack.  Peel off baking paper.

Frost and roll.

Chill for an hour or 2.


Frosting

Whipped cream and yogurt until stiff.


Add in kirsch and give it a quick whisk.  

Chill until ready to use.


  
Enjoy!

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