Black for­est arc­tic roll

This polka-dot ‘schwarzwälder kirschtorte’ is the ul­ti­mate retro pud­ding mash-up.

BBC Good Food - - Comfort -

SERVES 8-10 PREP 35 mins plus 3 hrs freez­ing and cool­ing COOK 18 mins MORE EF­FORT V

for the ice cream

2 eggs, sep­a­rated

2 tbsp ic­ing sugar 1 vanilla pod, seeds only 100ml dou­ble cream 250g jar black cher­ries in kirsch for the sponge knob of but­ter, for the tin

3 eggs

100g golden caster sugar, plus ex­tra for dust­ing 100g plain flour

2 tbsp co­coa pow­der

½ tsp bak­ing pow­der 1½ tsp vanilla ex­tract red gel food colour­ing 150g black cherry jam 1 To make the ice cream, whisk the egg whites in a bowl with an elec­tric whisk un­til stiff. In an­other bowl, whisk the yolks, ic­ing sugar and vanilla seeds un­til pale and thick like fresh cus­tard. In a third bowl, whip the dou­ble cream un­til just hold­ing its shape. Fold the yolk mix­ture into the cream and stir in about half of the cher­ries from the jar, leav­ing the kirsch be­hind. Now fold in the egg whites. Pour into a 900g loaf tin lined with a sheet of bak­ing parch­ment that over­laps each side – you will use this to roll your ice cream later. Freeze for 2 hrs.

2 Re­move the ice cream from the freezer and tin when it feels set but soft. Lift out of the tin on the parch­ment. Use a spat­ula to shape the mix­ture into a rough sausage shape, then use the parch­ment to roll the mix­ture tightly to­gether into a cylin­der about 35cm in length. Twist the ends of the bak­ing parch­ment like a cracker and re­turn to the freezer for a 1 hr.

3 Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with bak­ing parch­ment (with plenty of ex­cess) and but­ter well. Whisk the eggs and sugar with an elec­tric hand whisk for 2-3 mins or un­til thick­ened and pale. Sift the flour, co­coa pow­der and bak­ing pow­der into the egg mix­ture and add the vanilla ex­tract and fold ev­ery­thing to­gether with a large metal spoon un­til there are no pock­ets of flour vis­i­ble. Scoop 50g of the mix­ture into a small bowl and add a small amount of red food colour­ing. Mix well, then trans­fer to a pip­ing bag. Pipe polka dots onto your pre­pared Swiss roll tin and bake in the oven for 2 mins. Re­move from the oven, then pour the rest of the sponge mix­ture over to cover the dots and fill the tray com­pletely. Bake for 15 mins or un­til lightly golden and springy to the touch.

4 Re­move from the oven, al­low to cool un­til cool enough to han­dle, then care­fully roll up the sponge while it’s still warm (keep­ing the bak­ing parch­ment at­tached). Leave to cool com­pletely in its rolled-up shape. Un­curl the sponge and spread the jam on the in­side. Work­ing quickly, un­wrap the ice cream and put it on top of the jam. Roll the cake up around it.

5 Wrap the roll in a new sheet of bak­ing parch­ment and a layer of foil. Re­turn to the freezer for at least a fur­ther 20-30 mins, then un­wrap, slice and serve.

PER SERV­ING (10) 257 kcals • fat 9g • sat­u­rates 5g • carbs 38g • sug­ars 23g • fi­bre 1g • pro­tein 5g • salt 0.2g

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