🍒 Black Forest Dream Scroll 🍫
A fluffy chocolate sponge cake rolled with fragrant whipped cream and sweet cherries, garnished with creamy swirls, chocolate shavings and fresh fruit. This dessert makes people linger… and it makes people feel exciting.
✨ Ingredients
Sponge cake
¾ cup wheat flour
¼ cup unsweetened pure cocoa 🍫
1 tsp baking powder
¼ teaspoon salt
4 large eggs (room temperature) 🥚
¾ Cup Sugar
1 tsp vanilla extract 🌼
2 tablespoons whole milk
Stuffing
1 ½ cup whipped cream 🥛
¼ cup rock sugar
1 tsp vanilla extract
1 cup cherry filling (either canned or homemade) 🍒 1 cup cherry filling (either canned or homemade) 🍒 1 cup cherry filling
Ingredients
1 cup extra whipped cream
Fresh cherries for decoration 🍒
Chocolate shavings or crumbs (optional)
👩 🍳 Step-by-step
1. Preheat the oven 🔥
Preheat to 177 °C (350 ° F). Line a gypsy roll pan (approx 25 x 38 cm) with baking paper and lightly grease.
2. Prepare sponge cake
Combine flour, cocoa, baking powder and salt in a bowl.
In a separate large bowl, beat eggs and sugar together until the mixture is light, fluffy and doubled in size, about 5 minutes.
Add vanilla and milk. Gently pour the dry ingredients into the mixture in a surrounding manner until well combined.
🧁 3. Baking
Spread the batter evenly in the pan. Bake for 10 to 12 minutes until the cake springs back lightly.
🎀 4. Roll while hot
Flip the hot cake onto a clean kitchen paper towel lined with rock sugar. Tear off the baking paper. Roll with cloth from the short side. Cool completely.
🍒 5. Prepare the filling
Whip the cream with rock sugar and vanilla until a stiff peak forms.
Carefully roll out the sponge cake flat and spread with the whipped cream, leaving a small edge. Add a spoonful of cherry filling evenly.
🎂 6. Roll it up and put it in the refrigerator
Roll up the sponge cake again, this time removing the cake cloth. Wrap in plastic wrap and chill in the refrigerator * 1 hour * to set.
7. Garnish and serve
Garnish with whipped cream, fresh cherries, and chocolate shavings, if desired.
Cut into spirals and enjoy this double feast for the eyes and palates!
Recipe Details
⏱ Preparation: 30 minutes
Bake: 10-12 minutes
❄ Standing time: 1 hour
🍽 Serving Size: 10 slices
⚙ Difficulty: Medium
💖 Reasons Why You Will Love It
🍒 The perfect spiral, layers of soft cream and juicy cherries.
Rich chocolate sponge cake that melts in your mouth
🎉 Ideal for celebrations, Christmas desserts or any sweet moment
🥖 ✨ Philadelphia Cheese, Ham and Jalapeno Stuffed Buns
Soft, milky, and irresistibly spicy 😍 😍
🧾 Ingredients:
1 kg wheat flour
1 packet of dry yeast (Tradipan type, about 11 grams)
1 cup sugar (200 g)
1 pinch of salt 🧂 1 pinch of salt
100 g vegetable shortening
Warm water (as required)
250 g chopped turkey ham
1 barrel of Philadelphia cheese (approx. 190-200 g) 🧀 1 can of jalapeno peppers (about 1 lb)
1 can of sliced jalapeno peppers 🌶 (medium size)
Evaporated milk (optional, add gloss at the end)
👩 🍳 Step-by-step production:
1. Activate the yeast:
Dissolve the yeast in ½ cup warm water. Let sit for 15 minutes until bubbly.
2. Prepare the dough:
In a large bowl, combine flour, sugar, salt, and shortening. Add the active yeast, then gradually stir in the warm water until the dough is soft and non-sticky.
3. First standing (important):
Place the dough in a warm place or in the sun and let it rest for 1 hour covered with a cloth. The volume of the dough should be doubled.
4. Make bread rolls:
Divide the dough into portions (balls). Slightly squish and fill with Philadelphia cheese, ham, and a few slices of jalapeno. Tighten and ball again.
5. Second standing:
Place the buns on a tray lined with baking paper, cover with a bag or cloth, and let sit for another 30 minutes.
6. Baking:
Preheat oven to 200 °C. Bake until golden brown, about 10-12 minutes.
7. Final touch:
Once removed from the oven, brush with a little evaporated milk to make it sparkle. Wait a little to cool… and enjoy!
💡 Tips:
You can use other types of cream cheese, or add a little caramelized onion to the filling.
If you don’t like spicy, use roasted peppers or olives instead of jalapeno peppers.
🍓 🍰 Strawberry Elegance Cake
Fluffy sponge cake with strawberry buttercream, garnished with candied strawberries and buttercream cake details, ideal for celebrations or self-indulgence!
📝 Ingredients
Sponge cake (23 cm round cake tin):
200 g sugar
240 ml milk
4 eggs
240 g medium gluten flour
120 ml vegetable oil
2 teaspoons baking powder
1 tsp vanilla extract
1 pinch of salt
Strawberry cream filling
1 cup chopped fresh strawberries
250 ml whipped cream (well frozen)
3 tablespoons rock sugar
1/2 tsp strawberry flavor
Strawberry whipped cream topping
500 ml whipped cream (cold)
4 tablespoons rock sugar
1 tsp strawberry flavor
2-3 drops of pink food coloring (optional)
Strawberry cream cream (for decoration):
115 g unsalted butter (room temperature)
180 g rock sugar
1 tsp strawberry flavor
1-2 tablespoons milk (if necessary)
Pink food coloring appropriate amount
Sugared strawberries (elegant garnish):
6-8 whole strawberries (add strawberry leaves if desired)
1/2 cup sugar
1/4 cup water
A few drops of lemon juice
👩 🍳 Fabrication steps
1. Sponge cake
Preheat oven to 180 °C.
Beat eggs with sugar until bubbly.
Add oil, milk and vanilla extract.
Add sifted flour, baking powder and salt. Gently stir.
Pour into a greased cake tin and bake for 40-45 minutes.
Cut into 2 to 3 layers when cooled completely.
2. Strawberry cream filling
Whip the cream with rock sugar until hard peaks form.
Add strawberry essence and chopped strawberries.
Refrigerate for later use.
3. Whipped cream ingredients:
Whisk the refrigerated cream with rock sugar until fluffy.
Add essence and pink pigment if desired.
Store refrigerated.
4. Strawberry cream cream
Beat the butter until creamy.
Add a little rock sugar at a time.
Stir in the essence and color. Add milk to lighten it if necessary.
Squeeze into a piping bag fitted with a curl or petal nozzle.
5. Sugared strawberries
Bring the sugar, water and lemon to a boil for 3-5 minutes.
Dip strawberries quickly after removing from heat.
Place on wax paper or mesh rack to dry.
🎂 Assembly:
1. Place a layer of sponge cake and moisten with strawberry syrup (optional).
2. Spread a layer of strawberry cream filling.
3. Repeat the following layers.
4. Cover the whole cake with strawberry whipped cream and smooth it out.
5. Decorate with buttercream cake and finish with candied strawberries on the top.
🍓 Bonus tip:
You can add strawberry jam to the filling or toppings to enhance the flavor.
Place the cake in the refrigerator to store. Consume within 3 days.
[Warm Tips] When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly. Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Precise measurements: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.
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