Black forest log with Morello cherries
- Very easy - 40 Min
- Variety: Morello cherries
- Difficulty: Very easy
- Preparation time: 40 min
- Cooking time: 10 min
- Recipe family: Dessert
Recipe offered by the Borde culinary experts
SHOPPING LIST
INGREDIENTS (10 SERVINGS)
- 320g Borde Morello cherries (2 jars)
whipped cream
- 30 cl full cream
- 250 g mascarpone
- 2 packets vanilla sugar
- 30 g sugar
chocolate sponge cake
- 6 eggs
- 80 g sugar
- 1/2 sachet baking powder
- 2 tablespoons unsweetened cocoa powder
syrup
- 150 ml water
- 150 g sugar
- 20 ml kirsch
- 70 g Morello cherry syrup
PREPARATION
- Whip the full cream and mascarpone.
- Once the whipped cream is almost stiff, add the sugar and vanilla sugar sachets. Whip again and set aside in the fridge.
- For the sponge cake: separate the egg yolks from the egg whites. Whisk the egg whites until stiff.
- Add the sugar and whisk again. Add the yolks and beat again.
- Sift in the flour, baking powder and cocoa. Mix well.
- On a baking tray lined with baking paper, spread the dough evenly into a rectangle.
- Bake the biscuit for 8 minutes at 180°C.
- When the biscuit is cooked, place a damp cloth over it and roll it into a log shape.
- Drain the Morello cherries and reserve 70g of their syrup.
- To make the syrup, heat the water and sugar in a saucepan. Once the sugar has dissolved, add the kirsch off the heat and then the Morello cherry syrup.
- Soak the biscuit in this syrup with a brush.
- To assemble the buche: spread a thick layer of the whipped cream (save some for garnishing) over the biscuit, leaving 3 cm on the sides.
- Spread the Morello cherries (keep a few for garnishing) over the cream and roll up the cake.
- To serve: spread a thin layer of cream over the whole log. Sprinkle with cocoa powder. Add a few morello cherries. Sprinkle icing sugar over the cherries for a snow effect.