Cherry Roulade with Cream Cheese
Cream cheese, cream, and eggs make this roulade rich in protein and fats, while cherries add fiber and bright berry acidity. Gelatin helps the filling hold its shape after chilling, and thin chocolate lines finish each slice with a deep contrast.
Separate the whites from the yolks. Beat the whites (180 g) with erythritol (30 g) and salt (2 g), beat the yolks (120 g) separately, combine, and fold in the almond flour (150 g).
Spread the batter into a 36×31 cm rectangle and bake at 170°C for 15 minutes. Roll the hot sponge with the parchment, then unroll and remove the paper.
Blend the cherries (150 g), 35% cream (200 g), cream cheese (450 g), vanillin (1.5 g), and erythritol (30 g). Cover the gelatin (10 g) with cold water (50 g), let it bloom for 10 minutes, melt without boiling, and pour it into the filling in a thin stream.
Spread the filling over the sponge, roll it up, and chill for 2 hours.
Melt the 99% chocolate (40 g) with 35% cream (30 g) and butter (10 g). Pipe it over the chilled roulade.
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