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.