Sour Cherry and Almond Roulade: A Festive Showstopper

Introduction

The holidays are a time to indulge in delicious treats that are not only flavorful but also visually stunning. If you’re looking for a dessert that will impress your guests and leave everyone asking for the recipe, look no further than a Sour Cherry and Almond Roulade. This light, delicate sponge cake rolled with tart, juicy sour cherries and almond cream is the perfect balance of sweet and tangy, with a delightful nutty twist. It’s the kind of dessert that combines elegance and deliciousness, making it ideal for a festive occasion.

When I first tried a roulade, I was instantly captivated by how beautiful and light it looked. It seemed like the perfect dessert for the holiday season—something special but not too heavy after a big meal. After experimenting with different flavors, I decided to combine sour cherries and almond, two classic ingredients that complement each other perfectly. The result is a dessert that’s both impressive and surprisingly easy to prepare, even for beginner bakers.

A sour cherry and almond roulade is ideal for family gatherings, dinner parties, or any special event where you want to add a touch of class. It’s a dessert that feels like a treat from a bakery, but with the homemade warmth that’s so satisfying. Let’s dive into why you’ll love this roulade and how to create it in your own kitchen!

Why You’ll Love This Recipe

• Elegant and Impressive: The roulade’s spiral shape, combined with vibrant sour cherries and smooth almond cream, makes it a showstopper on any dessert table.
• Perfect Balance of Flavors: The tartness of the sour cherries perfectly complements the richness of the almond cream, creating a delightful contrast that will please any palate.
• Light and Airy: The sponge cake is soft, light, and delicate, making it the perfect vehicle for the filling without being too heavy.
• Customizable: You can adjust the filling to suit your taste, adding more fruit or flavoring the cream with different extracts.
• Make Ahead: The roulade can be prepared in advance, making it a great option for busy holiday menus.

Preparation Time and Servings

• Total Time: 2 hours (30 minutes prep, 1 hour cooking, 30 minutes cooling)
• Servings: This recipe serves 8-10 people, depending on portion size.
• Nutrition Facts (per serving):
  • Calories: 300
  • Protein: 5g
  • Carbs: 40g
  • Fat: 15g

Ingredients

For the Sponge Cake:

• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour, sifted
• 1/4 cup almond flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• Powdered sugar, for dusting

For the Sour Cherry Filling:

• 1 1/2 cups sour cherries, pitted (fresh or frozen)
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (optional, to thicken the filling)

For the Almond Cream:

• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1/4 teaspoon almond extract
• 1 tablespoon slivered almonds, for garnish (optional)

Step-by-Step Instructions

STEP 1: Prepare the Sponge Cake

Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper, ensuring that it’s well-covered to prevent sticking. You’ll also want to lightly grease the paper or spray it with nonstick cooking spray to ensure easy removal after baking.

In a large mixing bowl, whisk the eggs and granulated sugar together. Beat them on high speed for about 5-7 minutes, until the mixture becomes pale, fluffy, and doubled in volume. This is a crucial step to create the light texture of the sponge cake.

Once the egg mixture is light and fluffy, add the vanilla extract and mix to incorporate.

In a separate bowl, combine the flour, almond flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter. This technique ensures the sponge stays airy.

Next, drizzle in the melted butter and gently fold it into the batter, giving the sponge a soft texture. Once everything is well incorporated, pour the batter into the prepared baking sheet and spread it evenly with a spatula.

Bake the sponge in the preheated oven for about 10-12 minutes, or until it’s golden brown and a toothpick inserted into the center comes out clean.

STEP 2: Cool the Sponge

As soon as the sponge is out of the oven, allow it to cool for a minute or two in the pan. Then, place a clean kitchen towel on your work surface, and generously dust it with powdered sugar. Gently flip the cake onto the towel, peeling off the parchment paper. The powdered sugar will help prevent the cake from sticking as it cools.

Carefully roll the cake up in the towel while it’s still warm. This helps shape the cake for the roulade and prevents cracks later on. Allow it to cool completely in this rolled-up shape.

STEP 3: Make the Sour Cherry Filling

While the cake cools, prepare the sour cherry filling. If you’re using fresh cherries, remove the pits and chop the cherries into smaller pieces. For frozen cherries, thaw them and drain any excess juice.

In a small saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries begin to break down and the sugar dissolves, about 5-7 minutes.

If you prefer a thicker filling, mix the cornstarch with a tablespoon of water to create a slurry, and then add it to the cherry mixture. Stir until the filling thickens to your desired consistency. Remove the saucepan from the heat and allow the filling to cool completely before using.

STEP 4: Make the Almond Cream

For the almond cream, combine the heavy cream, mascarpone cheese, and powdered sugar in a mixing bowl. Use an electric mixer to beat the mixture on medium speed until soft peaks form. Add the almond extract and continue to beat until stiff peaks form. The almond extract adds a subtle, fragrant flavor that pairs perfectly with the cherries.

Once the almond cream is ready, refrigerate it until you’re ready to assemble the roulade.

STEP 5: Assemble the Roulade

Now that both the sponge cake and filling are ready, it’s time to assemble the roulade.

Gently unroll the cooled sponge cake from the towel. Spread a generous layer of the almond cream over the cake, leaving a small border around the edges. Then, spoon the sour cherry filling over the almond cream. Be careful not to overfill, as you don’t want the filling to spill out when you roll it.

Starting at one end, carefully roll the cake back up, using the parchment paper to help guide it. Once the roulade is rolled, transfer it to a serving platter.

STEP 6: Chill and Serve

To allow the roulade to set and the flavors to meld together, place it in the refrigerator for at least 1 hour before serving. This will make it easier to slice and give the filling time to firm up.

When ready to serve, slice the roulade into even pieces and garnish with a dusting of powdered sugar, slivered almonds, or fresh cherries. The roulade is delicate, so use a serrated knife for clean cuts.

How to Serve

• Holiday Dessert: Serve the roulade as the centerpiece of your holiday dessert table. It’s a great option for Christmas, New Year’s, or any festive occasion.
• With a Hot Beverage: The bright, tart cherries and creamy almond filling pair beautifully with a hot beverage like tea, coffee, or even a cup of hot cocoa.
• As a Light Afternoon Snack: This roulade is light and flavorful, making it perfect for an afternoon treat when paired with tea or a sparkling drink.

Additional Tips

1. Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature when making the sponge cake. This will help create a smooth, well-blended batter.
2. Don’t Overfill: Be careful not to overstuff the roulade with too much cherry filling, as this can cause it to spill out when rolling.
3. Chill Before Slicing: Allow the roulade to chill for at least an hour before slicing to ensure clean, neat pieces.
4. Use Fresh or Frozen Cherries: You can use either fresh or frozen sour cherries for the filling. Just be sure to drain any excess juice if using frozen cherries.
5. Make It Ahead: The roulade can be made a day in advance. Just store it in the refrigerator, covered, and slice just before serving.

Recipe Variations

• Berry Roulade: Swap the sour cherries for fresh strawberries, raspberries, or blueberries for a different fruity twist.
• Chocolate Almond Roulade: For a chocolate version, add cocoa powder to the sponge cake batter and swap the almond cream for a chocolate mousse filling.
• Vegan Roulade: Replace the eggs with flax eggs and use coconut cream in place of the mascarpone cheese for a dairy-free alternative.

Freezing and Storage

• Storage: Leftover roulade can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: While roulades are best enjoyed fresh, you can freeze slices for up to 1 month. Wrap each slice tightly in plastic wrap and foil before freezing.
• Reheating: To thaw, place slices in the refrigerator overnight. Enjoy cold or at room temperature.

FAQ Section

Can I use a different fruit for the filling?
Yes! You can substitute the sour cherries with other fruits like raspberries, blackberries, or even sliced peaches. Just adjust the sugar level based on the fruit’s sweetness.

Can I make the roulade gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and be sure to check that the almond flour you’re using is certified gluten-free.

Can I use whipped cream instead of almond cream?
Absolutely! If you prefer a lighter filling, you can use whipped cream flavored with a bit of almond extract instead of the almond cream.

Conclusion

The Sour Cherry and Almond Roulade is the perfect dessert to make your holiday celebrations even more special. With its beautiful spiral shape, the tartness of the cherries, and the creamy richness of the almond cream, this roulade is sure to become a favorite. Whether you’re serving it at a festive gathering, as a light treat after dinner, or just to enjoy with a cup of tea, this dessert will delight everyone who tries it.

Happy baking!

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