Cherry walnuts swiss roll is an exquisite dessert that you can make by yourself. White chocolate with cream cheese creates a flavor (and color) contrast with cherry. Walnut roulade cake combines and softens this contrast.
WALNUT ROULADE CHERRIES RECIPE
Ingredients (8 – 10 servings)
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. Hot water
- 80 g Plain flour
- 1 bag of Baking powder* (see the notes below)
- 1/2 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
1. Making the cherries
- 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, 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, just pour the brandy and let it evaporate.
2. Making the swiss roll
- Preheat oven to 180°C . Grease a baking sheet (35×30 cm) 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 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 1/2 teaspoon salt and baking powder. 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 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. Lift off the tray and lightly dust the top of the cake with the remaining sugar.
- Roll up warm roll with a towel. Let rest 10 minutes. Then unfold it and leave to cool to room temperature.
3. Make the chocolate cream
- Place the chocolate in a bowl set 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 smooth before adding the double cream and almond extract. Beat until the mixture forms soft waves.
4. Assembling the swiss roll
- When ready to assemble, 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 in 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.
- Using a long spatula transfer the cake to a long platter.
* A bag of baking powder means that you must see the instruction on the pack. In my country we have 2 types of baking powder: 1 bag for 500 g of flour (11g of powder in the bag), and 1 bag for 200 g of flour (11 g of powder in the bag), In this recipe we use 80 g of flour, so we need about 1/6 of the bag of first type (500/6=83 g of flour) ~ 2 g of baking powder. And we need about 1/2 for the second type of baking powder (200/2=100 g of flour) in will be about ~5 g of baking powder.
- The white chocolate cream can be prepared a day in advance and kept in the fridge; remove it from the fridge about 30 minutes before you want to use it, so that it softens up a little.
- Once assembled, the cake is best eaten on the same day, although any leftovers will keep in the fridge for up to a day. Allow it to rest at room temperature for 30 minutes before serving.
- We used a caramel veil to serve the roll.