An old Austrian roulade - with sour cherries and chocolatec

sour cherries

🥗Healthier: fresh cherries

💰Cheaper: canned cherries

Fresh cherries provide a lighter option, while canned are more accessible.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Separate the eggs, placing the whites in a large mixing bowl and the yolks in another.

Beat the egg whites until stiff peaks form, then gradually add sugar and continue beating until glossy.

In a separate bowl, whisk the egg yolks with vanilla extract until pale and creamy.

Gently fold the egg yolk mixture into the egg whites until combined.

Sift together the flour, cocoa powder, and salt, then fold into the egg mixture carefully.

Spread the batter evenly onto the prepared baking sheet, smoothing the top.

Bake for 12-15 minutes, until the cake springs back when touched.

Remove from the oven and let cool slightly, then invert onto a clean kitchen towel dusted with powdered sugar.

Spread a layer of sour cherries over the cake, followed by melted chocolate.

Roll the cake tightly using the towel to help, then wrap in plastic wrap and refrigerate for at least 1 hour.

Whip the heavy cream until soft peaks form, then spread over the roulade before serving.

Dust with powdered sugar and slice to serve.

Cooking Techniques

Spice Level:

Allergens