First, let's cook the roll and a biscuit for the base. You will need the same dough. One part of it will be rolled, and the other one will be baked in a 7-inch mold:
- 200 g sugar | 7.05 oz
- 4 eggs | 4.00 items
- 90 g flour | 3.15 oz
- 30 g cocoa powder | 1.05 oz
- 2/3 teaspoon baking powder | 1.00 tsp
- 80 g sugar | 2.80 oz
- 80 g cherry juice | 2.80 oz
The roll custard:
- 75 ml cream with 33-35% fat | 2.65 oz
- 70 g white chocolate 2.45 oz
- 1 tablespoon powdered sugar | 1 tbsp
- Preheat the oven to 392F. Whip the eggs with sugar until firm. Sift the flour with cocoa and baking powder, add to the egg mixture and mix gently with a spatula.
- Pour 1/3 of the dough into a 7-inch ring, pour the rest on a baking sheet lined with parchment, spread it evenly on the parchment.
- You should get a layer about 10x13 inch in size. Bake for 7-8 minutes until tender.
- Cool the baked biscuit a little and remove from the ring. Use the second part to make a roll (do not take it away from the parchment).
- Boil sugar and juice syrup. Soak the cooled biscuit and the roll dough.
- Next, let's make the custard for the chocolate roll:
- Whip the cream and powdered sugar until thick and add the melted white chocolate. Mix thoroughly with a spatula and remove to cool.
Finally, you are about to make the mousse and assemble the cake.
For the mousse:
- Cherries frozen 300 g | 10.60 oz
- Gelatin 10 g | 0.35 oz
- Sugar 170 g | 6.00 oz
- Cream 33-35% 300 ml | 10.10 fl oz
- Mascarpone cheese 250 g | 8.80 oz
Cherry mousse cooking instructions:
- Cover the pitted cherries with sugar and put them on a low heat until sugar gets completely dissolved. Grind the mixture in a blender.
- Soak the gelatin in 2.10 oz of water, let it swell. Combine the gelatin with hot cherry puree. Mix thoroughly (you can use a blender), add Mascarpone cheese at room temperature and whip until smooth.
- Whip the cream separately until peaks. Stir the whipped cream into the cherry-mascarpone mixture. The mousse is ready!
- Make a roll (grease with the custard and roll up). Put in the freezer for 20 minutes so that it is convenient to work with it.
- Put the cake soaked with syrup in a 8 inch ring, tightened with cling film and covered with acetate film on the sides.
- Pour some mousse on top, so that the cake is covered with about 0.4 inch of the mousse.
- Remove the roll from the freezer, cut it into 8 equal pieces, approximately 0.8 inch each (cut the sides of the roll, do not use them in the cake).
- Put the roll pieces vertically on the mousse in the form of a "chamomile" (look at the pictures).
- Pour the remaining mousse over the top, gently knock the cake pan on the table so that the mousse is spread into all voids and possible air bubbles come out.
- Put the cake in the fridge or freezer if you will cover it with the glaze.