BLACK FOREST ROLL CAKE
(Using B & S Chocolate Sponge Mix)
YIELD: 1 Tray (12 x 16 inches) or 2 cake rolls
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
Base: |
||
| B & S Chocolate Sponge Mix | 100.00 | 300.00 |
| Egg Yolk | 41.67 | 125.00 (5 pcs.) |
| Corn Oil | 25.00 | 75.00 |
| Water | 41.67 | 125.00 |
| Cherry Brandy/ Rum | 3.33 | 10.00 |
Meringue: |
||
| Egg White | 41.67 | 125.00 (5 pcs.) |
| Cream of Tartar | 0.33 | 1.00 |
| Refined Sugar | 16.67 | 50.00 |
Filling/Coating: |
||
| B & S Instant Whipping Cream Powder | 66.67 | 200.00 |
| Ice Cold Water | 50.00 | 150.00 |
| Red Cherries | 40.00 | 120.00 |
| Bittersweet Chocolate Block | 33.33 | 100.00 |
PROCEDURE:
Batter:
- In a bowl, combine all ingredients and beat at medium speed until smooth or until no lumps are visible. DO NOT OVER MIX.
- Set aside.
Meringue:
- Combine egg whites and cream of tartar. Whip until soft peak is formed.
- Gradually add sugar and continue whipping until stiff but not dry.
- Fold-in meringue and batter.
- Deposit into a prepared pan lined with wax/parchment paper (bottom only) and bake for 15 to 18 minutes at 180°C.
Filling/Coating:
- Combine ice cold water and the instant whipping cream powder.
- Whip for 6 to 9 minutes at high speed.
- Apply as filling and coating later.
To Assemble:
- When the cake has cooled down, cover the cake with a piece of parchment paper and then top with a baking pan of the same size. Turn the pan with the cake over, remove the baking pan, and carefully peel off the parchment paper.
- Reposition the parchment paper over the cake and top it with another baking pan. Invert once more so that the cake is facing right side up again and resting on an inverted baking pan.
- Brush the cherry brandy or rum on the surface of the cake.
- Spread the half of whipped cream filling on top using an offset spatula.
- With the short edge close to you, lift the parchment paper and start to roll the cake forward. As you roll, let the parchment paper naturally lift the cake until you reach the other end.
- Close the seams of the roll with the cake still wrapped in the parchment paper. Press the cake with your hands as needed, to reinforce the shape.
- Transfer the cake to a serving rectangular dish and gently unwrap.
- Using offset spatula, spread the whipped cream filling fully cover the roll.
- Spoon the remaining whipped cream to a piping bag and pipe swirls or flowers along the length of the cake.
- Top each swirl with a piece of cherry. Garnish the cake all over with chocolate shavings.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
