Black Forest Roll Cake Pressure Cooker Recipe
A decadent Black Forest cake roll made moist and tender in the pressure cooker, filled with freshly whipped cream and sweet cherry syrup.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups whipping cream chilled, 35% fat
- ½ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 8.8 oz cherries pitted, fresh or frozen
- ¼ cup sugar
- 1 tablespoon lemon juice
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 eggs room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup butter melted
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
- Cook cherries, sugar, and lemon juice in a saucepan over medium heat until soft and syrupy (about 10 minutes). Let cool.
- Mix flour, cocoa powder, baking powder, and salt in a bowl. Whisk thoroughly.
- In a separate bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Chill until needed.
- Beat eggs with sugar until pale and thick.
- Fold in dry mixture gently until batter is smooth. Do not overmix.
- Pour batter into pan and spread evenly. Bake 10–12 minutes until cake springs back.
- Cool slightly, flip onto a cocoa-dusted towel, roll up with towel, and let cool completely.
- Unroll, spread half the whipped cream and cherry syrup, then reroll seam side down.
- Cover with remaining whipped cream, chill for at least 1 hour before slicing and serving.
Notes
Keep leftovers covered in the fridge for up to 3 days. You can also slice and freeze for up to a month. For shortcuts, use canned cherry pie filling.