🍰 Black Forest Roll Cake 🍒

A decadent dessert perfect for cherishing sweet moments with loved ones.

🍽️ Ingredients 🍽️
- ¼ cup all-purpose flour
- 1 tbsp water
- 1 tsp vanilla extract
- ¼ cup granulated sugar (for the cherry filling)
- 1½ cups heavy cream, chilled
- 4 large eggs, at room temperature
- ¼ tsp salt
- 2 cups pitted cherries, fresh or frozen
- ¼ cup powdered sugar
- 1 tbsp cornstarch
- ¼ cup unsweetened cocoa powder
- ¾ cup granulated sugar (for the sponge cake)
- ¼ tsp baking powder

🧑‍🍳 Directions 🧑‍🍳
1. Preheat your oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
2. For the chocolate sponge cake, beat eggs, ¾ cup granulated sugar, and vanilla extract in a large mixing bowl until thick and pale, approximately 5 minutes.
3. Sift cocoa powder, flour, baking powder, and salt together. Gently fold these dry ingredients into the egg mixture. Spread the batter evenly in the prepared pan. Bake for 12-15 minutes until the cake springs back when touched.
4. For the cherry filling, cook cherries and ¼ cup granulated sugar over medium heat until cherries soften. Combine cornstarch and water to form a slurry, stir into cherries, and cook until thickened. Cool completely.
5. For the whipped cream filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. To assemble, spread whipped cream over the cooled cake, add cherry filling, and roll the cake starting from one short end, using the parchment to aid the rolling. Chill in the refrigerator for at least 1 hour.
7. Garnish with additional cherries and chocolate shavings or dust with cocoa powder. Slice to serve.

🍎 Nutritional Information 🍎
- Calories: 320 per serving
- Carbohydrates: 34g
- Proteins: 5g
- Fats: 18g

💡 Tips and Tricks 💡
- Ensure all ingredients are at room temperature to achieve a smoother batter.
- Chill the roll cake before slicing to maintain its shape.

⏳ Preparation time 🍰
Preparation time: 30 minutes | Cooking time: 15 minutes | Serving: 8-10 slices.