. However, cooking is a never-ending journey, and there is always room to improve and learn.
Recently, I finally decided to try my hand at making a delicious one cream and black cherry roll, and the result was surprising. The delicacy of the sponge cake harmonized perfectly with the sweetness and creaminess of the cream, while the black cherries added a fruity and slightly acidic note which made everything even more delicious 🙂
First of all, prepare the biscuit dough: separate the egg yolks and egg whites and whip them until stiff.
Separately, whisk the egg yolks with the sugar until the mixture is light and fluffy.
Add the sifted flour, starch and bicarbonate of soda and the lemon peel.
Finally, incorporate the egg whites, mixing delicately with a spatula with a movement from bottom to top, so as not to cause them to break down too much.
Pour the mixture onto the baking tray lined with baking paper, level the surface and cook for 10-12 minutes at 180°C in a pre-heated ventilated oven.
Remove from the oven, cover with a second sheet of baking paper and roll it up gently, then leave it to cool like this.
Heat the milk with the lemon peel in a saucepan.
In the meantime, in a bowl, beat the egg yolks with the sugar and then incorporate the flour, trying not to create lumps.
Finally, add the milk, transfer to the saucepan, cook over a low heat, stirring until you obtain a thick cream without lumps, then move it back into the bowl, cover with cling film and leave to cool completely.
Gently open the roll, sprinkle it with cream and black cherries and roll it up, then wrap it again in baking paper and leave to rest in the fridge for at least 1 hour.
If you want to make the edges more regular, cut off the two slices at the ends, then decorate with plenty of icing sugar.
The cream roll is ready, all you have to do is enjoy it.
