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🍽️ Cherry Buttercream Roulade with Almonds

820 kcal · 30 min · 4 servings

Ingredients

• 5 Eggs
• 125 g Sugar
• 100 g Flour
• 25 g Cornstarch
• 1 tsp Lemon juice
• 1 pinch Baking powder
• Sugar (for sprinkling)
• 250 g Butter
• 250 g Powdered sugar
• 4 tbsp Cherry liqueur
• 2 tbsp Cherry juice
• 1 Egg yolk
• 50 g Almond kernels (sliced)

Instructions

1. 1. Beat the egg whites until stiff.
2. 2. Let the sugar trickle in gradually.
3. 3. Continue beating until the foam is firm and glossy.
4. 4. Add the lemon juice.
5. 5. Mix the flour and baking powder.
6. 6. Fold in the flour mixture and egg yolks alternately and gradually into the egg whites.
7. 7. Do not stir vigorously to avoid losing the air.
8. 8. Spread the batter onto a baking sheet lined with baking paper.
9. 9. Smooth out the batter.
10. 10. Bake the sponge cake in the preheated oven at 200°C fan-forced for approx. 8-10 minutes.
11. 11. Take the sponge cake out of the oven.
12. 12. Invert the sponge cake onto a kitchen towel dusted with sugar.
13. 13. Peel off the baking paper.
14. 14. Roll up the sponge cake.
15. 15. Cover the roll with the kitchen towel.
16. 16. Let the roll cool down.
17. 17. Ensure that all ingredients for the buttercream are at room temperature.
18. 18. Beat the butter until creamy.
19. 19. Add the sugar to the butter.
20. 20. Beat the butter-sugar mixture until creamy.
21. 21. Stir in the cherry liqueur gradually.
22. 22. Stir in the cherry juice gradually.
23. 23. Stir in the egg yolks gradually.
24. 24. Unroll the cooled sponge cake roll.
25. 25. Spread about two-thirds of the cream onto the roll.
26. 26. Roll the cake up again.
27. 27. Spread the remaining cream on the outside.
28. 28. Place the roulade in the refrigerator for at least 2 hours.
29. 29. Toast the almonds in a pan without fat.
30. 30. Let the almonds cool down.
31. 31. Sprinkle the roulade with the almonds before serving.

Nutrition per serving

• kcal: 820
• Protein: 9 g · Fett/Fat: 52 g · Carbs: 78 g