Anastazja’s sister’s cakes have been present on Polish tables for years every day and on special occasions. They are also a great choice for Christmas. In addition to the classic and poppy seed cakes, it is also worth choosing cherry rouladewhich both in taste and appearance fits perfectly into the Christmas atmosphere.
Sister Anastazja’s recipes are classics in the kitchen that we eagerly return to during the pre-Christmas preparations. They are famous, among other things, for their flawlessness, because their proportions and clear workmanship make them baked goods and dishes are always a success.
This cake is no different, it comes together moist cake with velvety cream filling. It’s a perfect balance of flavors, thanks to which the roulade is not heavy and it is perfect as a dessert after a hearty Christmas Eve dinner or Christmas dinner.
Plus a cherry roulade looks extremely impressive on the table. After cutting, the rolled, cocoa cake contrasts in an interesting way with the light cream and cherries. So it delights at first sight, a your heart melts from the first bite. For years, I have been baking two such cherry roulades for Christmas, because there is definitely no shortage of people who want them.
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Cherry roulade according to Sister Anastazja’s recipe it will appeal to even the pickiest eaters and people who don’t usually like sweet snacks. The perfect balance of sweetness and delights from the first bite. To make this holiday bake you need the following ingredients:
Sponge cake:
- 4 proteins
- ¾ cup of sugar
- 1/3 cup of potato flour
- 1/3 cup of wheat flour
- 1 tablespoon of dark cocoa
- 1 teaspoon of baking powder
Cream:
- Cherry jam
- 1 tablespoon of gelatin
- 2 tablespoons of sugar
- 500 ml cream 30%
Preparation method:
Start by preparing the sponge cake. Beat the separated egg whites with a mixer until thick. Add sugar gradually, mixing until until the foam is thick and stiff. In a separate bowl, sift wheat flour, potato flour, cocoa and baking powder. Add the mixed ingredients to the whipped foam, gently stirring with a large spoon, scraping movements from the bottom.
Line a baking tray with irradiated paperspread the dough evenly, forming a rectangle of equal thickness. Bake for 15-20 minutes in an oven preheated to 180 degrees Celsius. The sponge cake should be elastic and dry to the touch. It is important that it is not too dry because it will not want to roll. While the sponge cake is still warm, roll it together with the cloth into a roll, starting from the shorter side. Set aside to cool completely.
Meanwhile, prepare the cream. Dissolve gelatin in 2-3 tablespoons of hot water and mix thoroughly. Set aside to cool until it is liquid but not hot. Whip the cooled 30% cream stiffly with sugar. Slowly pour the cooled gelatin into it and mix at gentle speed.
Proceed to making the roulade. Gently unfold the cooled sponge cake and soak in boiled water or water with a bit of cherry juice. Spread the cream all over it, and on one make a strip of cherry jam from the longer edges. Roll the dough again, starting from the edge with the jam. Wrap the finished roll in foil and put in the fridge for a few hours.
