A roll version of the well-known yellow biscuit with fruit. The quantities of ingredients and the baking method are adapted to the version of the roll. The biscuit is fantastic, elastic and juicy. For the first time, I worked with slightly larger fresh cherries and I rolled the roll so that the bottom side of the biscuit was on the outside of the roll, and as you can see, the roll looks more “exotic” with clearly visible cherries and is juicy, but it is neater for serving and cutting. yet in this second (cover) version where the top side is a biscuit and the outside is a roll.
You decide which version is better for you and do so. As for this biscuit, it is very important to bake it well. I am very satisfied with these temperatures and baking times, but again that depends only on your oven. And another important note is that you have to handle this biscuit very gently and carefully and the result will be the softest and most elastic biscuit you have ever made. As for the filling, I made the classic one with pudding, and I believe that mascarpone filling would be great too…
Required ingredients:
Sponge cake:
-5 eggs (medium-sized, preferably local)
-200 g sugar (or as desired)
-100 ml oil
-100 ml yogurt (room temperature)
-150 g flour (soft, smooth)
-10 g baking powder
– a pinch of salt
-about 350-400 g of cleaned fresh cherries (can also be from compote – about 1 jar)
Filling:
-250 ml of milk
-40 g of vanilla pudding
-70 g of sugar (or as desired)
-60 g of butter
Making of:
Filling:
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