Black Forest Roulette is one of the most delicious German sweets. In fact, the name of this sweet is taken from the Black Forest mountains in southwestern Germany. According to some, this name is derived from the alcoholic beverages specific to this region, which is from the distillation of sour cherries. Black Forest roulette is made of cream and cherries and sometimes with cherries and is very tasty and suitable for parties and birthdays. Today in cook plans, we will teach you Black Forest roulette. Join us.
- Eggs: 3 pieces
- Powdered sugar: 85 grams
- Gluten-free flour: 40 grams
- Cocoa powder: 10 grams
- Baking powder: 1/2 teaspoon
- Yogurt: 1 tablespoon
- Bitter chocolate: 25 grams
- Cherries: 1 measure
- Vanilla: 1/2 teaspoon
- Pastry cream: as needed
First, turn on the oven at 180 degrees to heat, then select a rectangular dish with a size of 33 x 23 and put greaseproof paper on the bottom of the mold and lightly grease it. It is better to remove a little greaseproof paper from the mold to facilitate work. Like a handle to help you when rolling roulette.
Separate the egg yolks and whites. The egg whites should not have any yolk particles in them at all, then start stirring with a clean mixer until foamy. Continue stirring until the egg whites form like confectionery cream and reach the soft peak stage (ie, soften like the tip of a mixer like a peak). .
Pour the yolks with vanilla and powdered sugar into a bowl and beat with a mixer until the yolks turn creamy, then add flour, cocoa powder and yogurt to the yolks and stir a little, then add the egg whites and stir. Beating Use a mixer at medium speed because puffing is not important in roulettes and there is nothing wrong with removing puffiness.
Pour the roulette ingredients into the mold and hit the surface three times to let the excess air out, then put it in the preheated oven and wait for about 10 to 15 minutes until it is completely cooked. The most important point of the roulette is its cooking. Cook the size because it dries and you can not roll.
Before removing the roulette from the mold, throw a clean cloth and sprinkle powdered sugar on it, then take the roulette out of the mold and put it on the powdered sugar, then grate the chocolate and pour it on the roulette and start rolling with the help of the cloth. Let it stay in the fabric for half an hour to get the roll.
Beat the pastry cream with a good electric mixer until it forms. Open the Black Forest roulette bread and spread the cream on the softened chocolates and put the cherries that you have already taken out of the kernel and cut in half on the roulette and roll again, then roll the roulette as desired with the pastry cream. Garnish with chocolate and cherries and let the roulette refrigerate for 1 hour, then serve.