Gluten-free gingerbread Schwarzwald roulade with sour cherries
Gingerbread doesn't have to be just for Christmas - combined with fruit and light cream, it tastes great in the summer too. Try this recipe from Pali and see for yourself.
Ingredients
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Cocoa sheet:
- 2 egg yolks
- 2 whole eggs
- 2 egg whites
- 80g caster sugar
- 20g caster sugar (for egg whites)
- 75g Liana Fine gingerbread mix
Creamy cream:
- 135g mascarpone
- 135g cream cheese
- 135g whipped cream 33%
- 45g powdered sugar
- Sour cherries in jelly 380g
- Beat the egg yolks with sugar (80g) until foamy, add 2 whole eggs at room temperature and continue beating on medium speed until thick.
- Beat the egg whites with 20g of sugar until stiff peaks form.
- Gently combine both mixtures with a spatula and then sift into the Liana Fine mix. Gently work in by hand.
- Place the finished dough on a baking sheet lined with baking paper. Bake at 220°C (top and bottom heat) or 200°C (hot air) for approx. 8 - 9 minutes. Be careful not to overcook the sheet.
- After baking, remove the baking sheet from the paper and turn it onto clean paper lightly dusted with Liana Fine mix. Let it cool.
- Place the cooled cream ingredients in a bowl and mix briefly with an immersion blender to combine into a smooth mixture, then beat with a whisk until fluffy - be careful not to overbeat!
- Spread the cream onto the cooled sheet, use about ¾ of the amount, a thinner layer is enough.
- Layer the cherries in jelly on top of the cream, gently spreading them out and pressing the cherries into the cream.
- Roll up the roll, tighten it properly. Cool the roll. Decorate with a decorating tip with the remaining whipped cream, sweet cocktail cherries and chocolate sprinkles.
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Ingredients
Print recipe
Share on Facebook
Cocoa sheet:
- 2 egg yolks
- 2 whole eggs
- 2 egg whites
- 80g caster sugar
- 20g caster sugar (for egg whites)
- 75g Liana Fine gingerbread mix
Creamy cream:
- 135g mascarpone
- 135g cream cheese
- 135g whipped cream 33%
- 45g powdered sugar
- Sour cherries in jelly 380g
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