Cherry Buttercream Roll with Almonds
Cherry buttercream roll with almonds is a recipe featuring fresh ingredients from the sponge cake roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 eggs
- 125 g sugar
- 100 g flour
- 25 g cornstarch
- 1 tsp lemon juice
- 1 pinch baking powder
- sugar (for dusting)
- 250 g butter
- 250 g powdered sugar
- 4 tbsp cherry liqueur
- 2 tbsp cherry juice
- 1 egg yolk
- 50 g sliced almonds
Instructions
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1.
Beat the egg whites until stiff, gradually adding sugar and continuing to beat until a glossy, firm foam forms. Add lemon juice. Combine flour and baking powder, then alternately fold into the meringue with the egg yolks, adding gradually without stirring. Spread the batter onto a parchment-lined tray, smooth it out, and bake in a preheated oven at 200°C (fan) for about 8–10 minutes. Remove onto a kitchen towel dusted with sugar, peel off the parchment, and roll the sponge cake. Cover with the towel and let cool.
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2.
For the buttercream all ingredients should be at room temperature. Cream the butter with sugar until light and fluffy. Gradually fold in cherry liqueur, cherry juice, and egg yolk.
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3.
Unroll the sponge roll and spread about half of the cream over it. Re-roll and brush the outside with the remaining cream, then chill for at least 2 hours.
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4.
Toast the almonds in a dry pan without oil and let them cool. Sprinkle the almonds over the roll before serving.
