Emerald spinach & cherry roll

• Mash the spinach and oil in a blender.
• Whip the eggs with sugar until a thick white mass.
• Add the spinach mass, and then the flour with starch.
• Spread the mass on parchment (30*40cm | 11.80*15.75 inch), and bake it at 338F (170C) for about 20-25 minutes (until a dry skewer).
• Take the finished biscuit out, and turn it over on a towel.
• Remove the parchment, and twist the roll together with a towel.
• Let it cool.

• Mix the Cointreau with starch.
• Add the cherries, and boil it over a medium heat until thick and glossy mass.
• Cool the filling.

Whip all the ingredients together.

• Unfold the biscuit roll, spread the cream and then the cherry filling.
• Roll it back.
• Place the finished roll in the fridge for 6-8 hours to soak.