Cherry Biscuit Roll (German)

In summer we published the recipe for a strawberry biscuit roll and today for the holidays, the recipe is a German Cherry Biscuit roll. It needs some baking experience; it's not a baking beginner's cake. The recipe is quite simple and is not asking for special ingredients except the gelatin sheets. They can be substituted with gelatin powder, see the details in the recipe. Serve this wonderful roll as a crowning dessert part of a festive menu.

5 eggs
sugar (175 g)
all-purpose flour, unbleached (50 g)
cornstarch, organic (50 g)
2 Tbsp. cocoa, unsweetened
1 tsp. baking powder, Dr Oetker
1 jar sour cherries (720 mL)
5 sheets white gelatin see details below
white baking chocolate (150 g)
heavy cream (400 mL)
confectioners' sugar

Garnish:
chocolate curls or sprinkles

Make the Biscuit:
Using the double boiler method beat 3 eggs with 300 g sugar until sugar has dissolved. Remove from heat and continue beating until you get a firm white cream. Combine flour, starch, cocoa and baking powder.

Place some water on the baking tray evenly over the tray. Layer baking tray (size: 32x38 cm or 14x10") with parchment paper. Spread cream on the paper and bake in preheated oven on 225 C for 6-8 minutes (second lowest level in the oven). Moisten a clean kitchen cloth. When biscuit is done place on kitchen cloth, moisten paper and remove it. Place another moist kitchen cloth on top, let cool off.

Make the White Chocolate Cream:
Drain cherries. Keep the water. Soak gelatin in cold water. Note: 1 (0.25 oz) envelope granulated gelatin = 1 Tbsp. powdered gelatin = 3-4 sheets gelatin

Chop white chocolate, melt in double boiler. Add 2 eggs and 75 g sugar, then mix until sugar has dissolved. Remove from heat. Continue beating until you get a firm white cream.

Heat cherry water, press any water out of soaked gelatin, add gelatin to cherry water.

Combine with the chocolate cream.

Beat heavy cream until firm, fold into cream.

Make the Roll:
Cut biscuit sheet horizontally in 2 parts. Spread half of the cream on one part, other half on the other biscuit layer.

Make a roll out of each one. Roll into a kitchen cloth and let sit in the fridge for 3 hours. Cut each roll into 6 pieces, dust with confectioners' sugar and decorate with chocolate rolls.

Makes 12 pieces, 2 rolls.

Cook's Notes:

• Prevent breakage by sprinkling sugar on a kitchen cloth and place the biscuit layer on top.
• You also can use a baking ring or frame.