The Swiss roll is the number one classic cake and is particularly popular during the berry season. It also goes down well with other fruity fillings, so today we have a #recipe for the version with cherries. With the #Thermomix® you can get a delicious dessert in 8 simple steps, we at the #Landhaus team are thrilled!
Preparation 20-25 minutes
Cooking time 10-15 minutes
Waiting time 1-2 hours
- 7 eggs
- 1 pinch of salt
- 100g sugar
- 120g flour
- 1 pack of baking powder
- 2 cups of sweet cream
- 1 pack of vanilla pudding without cooking
- 1 glass of sweet cherries
- Sugar to sprinkle the cloth
Insert butterfly! Separate the eggs and beat the egg whites with a pinch of salt for 2 mins/speed 3 ½.
Let the sugar trickle in through the opening and let it run for another 2 ½ minutes. Meanwhile, add the egg yolks through the opening in the lid.
Add the flour and baking powder and mix again for 1 minute/speed 2-3.
Place the dough on a tray lined with baking paper and bake at 200°C top and bottom heat for approx. 10-15 minutes.
Spread the sugar on a tea towel and place the baked sponge cake on top. Now, without the filling, carefully roll it up with the cloth so that it doesn't break.
For the filling, add the cream and pudding to the mixing bowl. Insert butterfly. First 20 seconds/level 3 then again briefly level 3.5.
Drain the cherries. After the roll has cooled, carefully unroll it again and spread it with the jam. Now spread the filling on top.
Now place the cherries on the filling and form a nice roll. Place the roll in the refrigerator.
With circulating air the dough becomes too dry, so please use top and bottom heat.