Ingredients for approx. 15 pieces:
200 g sour cherries
2 tbsp redcurrant jelly
4 sheets gelatine
60 ml milk
1 packet vanillin sugar
225 g sugar
30 g ground poppy seeds (from the health food shop)
3 eggs (size M)
80 g flour
20 g cornflour
1 tsp. baking powder
250 g whipped cream
You will also need
Cream dots (whip some cream (approx.100ml) and pipe onto the cherry roll in a piping bag).
Cherries to decorate.
Icing sugar for dusting.
Sugar for sprinkling.
Preparation:
1. Preheat oven to 180°C (200°C top and bottom heat).
2. Wash and stone the cherries. Heat the jelly, soak the cherries in it and let cool down. Soak the gelatine in cold water and set aside for a moment. Bring the milk, vanillin sugar, 25 g sugar and poppy seeds to the boil and leave to cool.
3. Separate the eggs. Beat the egg whites until stiff, adding 100 g sugar. Stir in the egg yolks. Mix flour, starch and baking powder, sieve over the mixture and fold in carefully.
4. Spread on a baking tray lined with baking paper and bake in the preheated oven for approx. 10 minutes. Then turn out onto a damp tea towel sprinkled with sugar and remove the paper.
5. Whip the cream and 100 g sugar until stiff. Squeeze out the gelatine and dissolve it in a lukewarm pot. Stir in 2 tablespoons of poppy seed mixture. Stir the gelatine into the remaining poppy seed mixture. Fold in the prepared cherries and cream.
6. Spread the cherry and poppy seed mixture on the pastry case, leaving the edges and top quarter free. Shape into a roll with the help of the tea towel and place in the fridge for about 2 hours. Cut the cherry roll into pieces and decorate with dots of cream and cherries. Serve with dusted icing sugar.
Preparation time approx. 35 minutes (plus waiting time)
Nutritional value per piece approx.:
Calories: 182
Joule: 762
Protein: 3,8 g
Fat: 7,4 g
Carbohydrates: 25.0 g
(FoodCentrale by ddp images)
