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Gmunden Cherry Rolls

4 servings

Ingredients

• 5 Stk Egg yolk
• 100 g Sugar
• 80 g Flour
• 5 Stk Egg white
• Stewed cherries (nach Bedarf)
• chocolate glaze (nach Bedarf)
• 140 g butter (soft)
• 80 g Powdered sugar
• Sherry (nach Bedarf)
• 1 Stk Egg yolk (for cream)

Instructions

1. Whisk 5 egg yolks with 100 g sugar until fluffy.
2. Gently fold 80 g flour under the stiffly beaten egg whites from 5 eggs, then fold in the egg yolk mixture.
3. Spread the biscuit batter thinly on parchment paper and bake until pale yellow.
4. While still hot, cut into 7 × 10 cm rectangles, immediately roll each one and hold briefly until the shape sets.
5. Fill the rolls with cherry buttercream and seal both ends with preserved cherries.
6. Pipe a chocolate glaze lattice on top.
7. Cherry Buttercream: Whisk 140 g soft butter with 80 g powdered sugar, a little sherry and 1 egg yolk until fluffy.

Based on a cookbook by Hans Hofer (1964), adapted with AI.