Walnut Cherry Cake Roll

Cherry walnut cake roll is an exquisite dessert that you can make by yourself. White chocolate with cream cheese creates a flavor (and color) contrast with the cherries. Walnut roulade cake combines and softens this contrast. 
Love cherry cakes? Try delicious French Cherry Clafoutis, or chocolate cherry cake “Black Forest“, or beautiful Cherry Pavlova Cake.


CHERRY WALNUT CREAM ROLL

Ingredients (8 – 10 servings)

For the cake roll:

  • 15 walnuts (70 g)
  • 4 large eggs (whites and yolks separated)
  • 130 gr Powdered sugar, plus 20 gr for decoration
  • 2 tbsp. Hot water
  • 80 g Plain flour
  • 1 tsp of Baking powder
  • 1/4 tsp. Salt
  • 1/4 tsp Almond extract

For the cherries:

  • 300 g Canned cherries  (or frozen cherries)
  • 20 g Sugar
  • 30 ml Cognac

For the white chocolate cream:

  • 100 g White chocolate
  • 35 g Unsalted butter
  • 150 g Cream cheese
  • 125 ml Double cream (whipping cream)
  • 1/4 tsp Almond extract

INSTRUCTIONS

Cherries Flambe’

Drain the cherry liquid.
Preheat pan without oil on high heat, throw the cherries in it. Evaporate the remaining liquid, add sugar.

When the sugar has melted, add brandy, set it on fire (alcohol will evaporate, leaving only the taste of brandy). Cool the cherries, and decant. [BE CAREFUL WITH OPEN FIRE! DO NOT LIGHT UNDER RANGE HOOD OR OTHER APPLIANCES FOR RISK OF FIRE, MAKE SURE THE AREA OVER THE PAN IS CLEAR. KEEP A LID CLOSE BY TO COVER THE PAN AND CHOKE THE FLAME IF ANYTHING GOES WRONG. DO NOT DO WHEN SMALL CHILDREN ARE AROUND; IT MIGHT BE DANGEROUS]. If you are not sure, pour the brandy and let it evaporate.

Making the cake roll

Preheat oven to 180° C. Grease a baking sheet (35×30 cm) with butter, sprinkle with 2 tablespoons of flour.

Beat the egg whites until dense foam. Put in the fridge.

Grind the walnuts until fine but not oily, set aside until needed.

Mix the egg yolks and sugar until thick and creamy. Transfer the mixture to a large bowl and add the 2 tablespoons of hot water, dribbling it down the sides of the bowl. Sprinkle the grounded walnuts over and gently fold to combine.

Sift the flour and salt together into a bowl, and then sift again into the egg yolk and walnuts mixture. Fold to combine.  Add the baking powder and 1/4 teaspoon of salt. Fold egg whites into the walnuts mix, a third at a time, along with the almond extract.

Pour the dough on a baking sheet, smoothen with a spatula, and bake for 15 minutes. Remove the cake from the oven and set aside for 5 minutes.

Sift sugar evenly over the surface of the cake and cover it with a clean towel. Place a wire rack on top, then flip the cake over so that the wire rack is now underneath the towel and cake. Remove the tray and lightly dust the top of the cake with the remaining sugar.

Roll up the warm cake roll with a towel. Leave to rest for 10 minutes. Then unfold it and leave to cool to room temperature.

Making the chocolate cream

Place the chocolate in a bowl, and set it over a pan of simmering water, making sure the base of the bowl is not touching the water. Stir from time to time until melted, then remove from the heat and set aside to cool.

Use a spatula to whip butter until smooth, then add the cream cheese. Beat well to combine, then add the melted chocolate. Continue to beat until creamy before adding the whipping cream and almond extract. Beat until the mixture forms soft waves.

Assembling the cream roll

Use a small spatula to spread about two-thirds of the white chocolate cream evenly over the surface of the cake.
Leave a border of about 2cm without any cream on the opposite side.

Place all cherries evenly on top of the cream, then roll the cake up as you did before, this time without the towel inside.
Use a long spatula to transfer the cake to a long platter.

Chef’s Tips:

  • The white chocolate cream can be prepared a day in advance and kept in the fridge; remove it from the refrigerator about 30 minutes before you want to use it so that it softens up a little.
    Cherry walnut cake roll

    Walnut Cherry Cake Roll

    Servings: 8

Ingredients

    For the roulade
  • 15 walnuts (70 g)
  • 4 large eggs (whites and yolks separated)
  • 130 gr Powdered sugar, plus 20 gr for decoration
  • 2 tbsp. of Hot water
  • 80 g Plain flour
  • 1 tsp of Baking powder
  • 1/4 tsp. Salt
  • 1/4 tsp Almond extract
  • For the cherries
  • 300 g Canned cherries (or frozen cherries)
  • 20 g Sugar
  • 30 ml Cognac
  • For the white chocolate cream
  • 100 g White chocolate
  • 35 g Unsalted butter
  • 150 g Cream cheese
  • 125 ml Double cream (whipping cream)
  • 1/4 tsp Almond extract

Instructions

  1. Drain the cherry liquid. Preheat pan without oil on high heat, throw the cherries in it. Evaporate the remaining liquid, add sugar. When the sugar has melted, add brandy, set it on fire. Cool the cherries, and decant.
  2. Preheat oven to 180° C. Grease a baking sheet (35x30 cm) with butter, sprinkle with 2 tbsp of flour. Beat the egg whites until dense foam. Grind the walnuts until fine but not oily. Mix the egg yolks and sugar until thick and creamy. Add the 2 tbsp of hot water, dribbling it down the sides of the bowl. Sprinkle the grounded walnuts over and fold to combine. Sift the flour and salt into the egg yolk and walnuts mixture. Fold to combine. Add the baking powder and 1/4 teaspoon of salt. Fold egg whites into the walnuts mix, a third at a time, add the almond extract. Pour the dough on a baking sheet, smoothen with a spatula, and bake for 15 minutes. Remove the cake from the oven, sift sugar evenly over the surface of the cake and cover it with a clean towel. Place a wire rack on top, then flip the cake over. Remove the tray and lightly dust the top of the cake with the remaining sugar. Roll up the warm cake roll with a towel. Leave to rest for 10 minutes. Then unfold it and leave to cool to room temperature.
  3. Melt the white chocolate on a water bath or in microwave. Whip the butter until smooth, then add the cream cheese. Beat well to combine, then add the melted chocolate. Continue to beat until creamy, add the whipping cream and almond extract. Beat until the mixture forms soft waves.
  4. Spread about two-thirds of the white chocolate cream evenly over the surface of the cake. Leave a border of about 2cm without any cream on the opposite side. Place all cherries evenly on top of the cream, then roll the cake up as you did before, this time without the towel inside.
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