Ingredients
Instructions
- Place the heavy cream and mascarpone in the freezer for 15 minutes to chill thoroughly
- Whip the chilled cream and mascarpone together, then add vanilla sugar and 30g sugar once the mixture starts to thicken. Set this thick whipped cream in the refrigerator
- For the cake, separate the eggs and beat the egg whites until foamy
- When the whites are almost stiff, gradually add the 130g sugar while continuing to beat until stiff peaks form
- Add the egg yolks to the meringue and beat again until combined
- Sift the flour, baking powder, and cocoa powder over the egg mixture. Gently fold with a spatula until you have a homogeneous and airy batter
- Spread the batter onto a baking sheet (ideally 30 x 40 cm) lined with parchment paper
- Bake at 180°C (350°F) for 10-15 minutes
- Once out of the oven, place a damp kitchen towel over the cake to keep it moist
- When the cake is completely cool, optionally brush with cherry syrup from the jar
- Spread the whipped cream mixture over the cake and distribute the cherries evenly
- Carefully roll the cake into a log shape
- Cover the outside with a thin layer of the remaining cream
- Decorate with chocolate shavings and any desired Christmas-themed decorations
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