why make this recipe
Vertical Black Forest Swiss Roll is a delightful twist on the classic Black Forest cake. It combines the rich flavors of chocolate, cream, and cherries in a fun, rolled form. This dessert is not only visually appealing but also offers a delightful balance of flavors and textures. Perfect for any occasion, it will impress your guests and satisfy your sweet tooth!
how to make Vertical Black Forest Swiss Roll
Ingredients:
- 4 large eggs
- 100g granulated sugar
- 75g all-purpose flour
- 25g unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 200ml heavy cream
- 50g powdered sugar
- 1 tsp vanilla extract
- Cherries for decoration
- Chocolate shavings for decoration
Directions:
- Preheat the oven to 180°C (350°F). Grease and line a 10×15 inch baking tray with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar until light and fluffy.
- Sift together the flour, cocoa powder, baking powder, and salt; gently fold into the egg mixture.
- Pour the batter into the prepared baking tray and smooth out evenly.
- Bake in the preheated oven for 10-12 minutes or until the cake springs back when lightly pressed.
- While the cake is baking, prepare the cream filling: In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cake is baked, turn it out onto a clean kitchen towel dusted with powdered sugar and peel off the parchment paper.
- Roll the cake tightly in the towel from one end to another and let it cool completely.
- Unroll the cake, spread the whipped cream evenly, and add cherries if desired.
- Roll the cake again, this time without the towel, and place it seam-side down.
- Chill for at least an hour before slicing.
- Serve with chocolate shavings and cherries on top.
how to serve Vertical Black Forest Swiss Roll
Serve the Vertical Black Forest Swiss Roll chilled. Slice it into equal portions and plate it beautifully. Garnish with extra chocolate shavings and cherries to enhance its visual appeal. This dessert is sure to bring smiles to everyone at the table!
how to store Vertical Black Forest Swiss Roll
To keep your Vertical Black Forest Swiss Roll fresh, store it in the refrigerator. Wrap the roll in plastic wrap or place it in an airtight container. It can be kept for up to three days. Just be sure to enjoy it before it’s gone!
tips to make Vertical Black Forest Swiss Roll
- Make sure your eggs are at room temperature for a better rise.
- When folding the dry ingredients, be gentle to maintain the airy texture of the cake.
- Use fresh cherries for decoration—you can also use jarred cherries if fresh ones are unavailable.
- For added flavor, consider adding a splash of cherry liqueur to the whipped cream.
variation
You can make a berry Swiss roll by replacing the cherries with raspberries and using berry-flavored whipped cream. This adds a delightful twist while maintaining the role of a fresh and fruity dessert!
FAQs
Can I use egg substitutes in this recipe?
Yes, you can use egg substitutes like flaxseed meal or applesauce, but this may affect the texture and rise.
What can I serve with Vertical Black Forest Swiss Roll?
You can serve it with coffee, tea, or a scoop of vanilla ice cream for an extra treat!
How do I prevent the cake from cracking when rolling?
Ensure that you roll the cake while it is still warm and use a kitchen towel to help guide it. This will help maintain its shape and avoid cracking.
Vertical Black Forest Swiss Roll
Ingredients
For the Cake
- 4 large large eggs
- 100 g granulated sugar
- 75 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Cream Filling
- 200 ml heavy cream
- 50 g powdered sugar
- 1 tsp vanilla extract
For Decoration
- Cherries For decoration
- Chocolate shavings For decoration
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Grease and line a 10x15 inch baking tray with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar until light and fluffy.
- Sift together the flour, cocoa powder, baking powder, and salt; gently fold into the egg mixture.
- Pour the batter into the prepared baking tray and smooth out evenly.
- Bake in the preheated oven for 10-12 minutes or until the cake springs back when lightly pressed.
Assembly
- While the cake is baking, prepare the cream filling: In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cake is baked, turn it out onto a clean kitchen towel dusted with powdered sugar and peel off the parchment paper.
- Roll the cake tightly in the towel from one end to another and let it cool completely.
- Unroll the cake, spread the whipped cream evenly, and add cherries if desired.
- Roll the cake again, this time without the towel, and place it seam-side down.
- Chill for at least an hour before slicing.
Serving
- Serve the Vertical Black Forest Swiss Roll chilled. Slice it into equal portions and plate it beautifully.
- Garnish with extra chocolate shavings and cherries to enhance its visual appeal.