Are you looking for inspiration and creative cake ideas?
Danube waves Swiss roll is not a bad choice.
It is a popular Gërmän Cherry Chocolate Marble Cake that tastes like the traditional recipe grandma used to make. With this cake, there are clαssics that you can always eat and it never gets boring. In no time at all you have a delicious cake that not only tastes good, but also really convinces with its looks. Now it’s your chance to try it! Save your recipe and enjoy!
Preparation time: 60 minutes
Working hours: 1 hour
Servings: 1 roll
2 tbsp cocoa
1 pinch of salt
80 grams of flour
80 gr starch
1 teaspoon baking powder
100 grams of sugar
250 grams of butter
500 ml of milk
2 teaspoons vanilla extract
1 glαss of cherries
1 teaspoon coconut oil
50 grams of sugar
50 gr starch
200 g dark chocolate
50 gr grated chocolate
In a mixing bowl, whisk together the eggs, sugar, and salt until a creamy mαss forms (about 5 mins).
Sift the flour, starch, and baking powder together into the batter and fold in gently with a whisk.
Place half of the batter in the baking frame on a baking sheet coated with parchment paper.
Sieve the cocoa into the remaining batter, fold it in, and pour onto the baking sheet, smooth it out. You can use a kebab skewer to pierce the marble.
Bake the biscuits for 7-9 minutes in a preheated oven at 200 degrees, top / bottom heat.
Remove the sponge cake from the pan and place it on a tea towel. Carefully untie the baking paper and roll it up from the long side. Rinse it out.
Pour about 5 tablespoons milk into a small mixing bowl and whisk along with the sugar, starch, and vanilla extract until smooth.
In a saucepan, heat the remaining milk. With a whisk, incorporate the starch mixture, return to a boil, and remove from the heat directly.
Allow the vanilla pudding to cool directly on the surface, covered with cling film. No skin is generated in this manner.
Beat the butter until it’s creamy wḧïẗe, about 5-10 minutes on high, or until it’s completely wḧïẗe.
Stir in the chilled custard one tablespoon at a time. 3 tablespoons of the buttercream should be set aside for the decoration. After that, evenly spread the buttercream on the cooled sponge cake.
To decorate the cake:
Put the cherries in a colander and drain. Put a few cherries aside for decoration.
Spread the cherries on the buttercream, carefully roll up the sponge cake and cool for about 1 hour.
Roughly chop the dark chocolate and melt it together with the coconut oil over a hot (not boiling!) Water bath.
Brush the Swiss roll with the melted chocolate and sprinkle with chocolate flakes.
Put the buttercream set aside in a piping bag with a star nozzle and decorate the Swiss roll with tuffs and cherries.