Print
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar (for dusting the towel)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped cherries (fresh or jarred)
- 2 tablespoons kirsch or cherry juice (optional)
- 1/2 cup heavy cream
- 4 ounces dark or semi-sweet chocolate, chopped
- 1 tablespoon butter
- Whipped cream (optional, for piping)
- Whole cherries
- Chocolate curls or shavings
Instructions
- Preheat the oven to 350°F (175°C) and prepare the jelly roll pan.
- Beat eggs and sugar until light and fluffy; add vanilla extract.
- Sift and combine dry ingredients; then gently fold into the egg mixture.
- Spread batter in the pan and bake for 10-12 minutes.
- Turn the cake onto a powdered sugar-dusted towel and roll while warm; cool completely.
- Beat the cream together with powdered sugar and vanilla until stiff peaks form; fold in cherries and kirsch.
- Unroll the cooled cake, spread filling, and roll it back up.
- Prepare ganache by heating cream and mixing with chocolate and butter.
- Drizzle ganache over the cake; decorate with whipped cream, cherries, and chocolate curls.
Notes
Ensure the egg and sugar mixture is fluffy for the best sponge texture.
Let the ganache cool slightly for optimal drizzle consistency.
Fresh cherries enhance both flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg