Black Forest Roll Cake Pressure Cooker Recipe
This luscious Black Forest Roll Cake pairs rich cocoa sponge with tart cherry compote and fluffy whipped cream — all flawlessly assembled using a pressure cooker for the ultimate tender texture.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups Whipping cream min 35% fat, chilled
- ½ cup Powdered sugar sifted
- 2 teaspoons Vanilla extract
- 8.8 oz Cherries pitted
- ¼ cup Sugar for cherry filling
- ½ cup Sugar for cake batter
- 1 tablespoon Lemon juice
- ⅓ cup All-purpose flour
- ¼ cup Cocoa powder unsweetened
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 4 Eggs room temperature
- ¼ cup Butter melted
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
- In a saucepan, cook cherries, ¼ cup sugar, and lemon juice over medium heat for 10-12 minutes until softened and thickened. Cool it down.
- Sift flour, cocoa powder, baking powder, and salt into a bowl.
- In a large bowl, beat eggs and ½ cup sugar with an electric mixer for about 5 minutes until light and thick.
- Gently fold the dry mixture into the egg batter until smooth. Pour into prepared pan and bake for 10–12 minutes.
- Let it cool 2 minutes, then invert onto a towel dusted with powdered sugar. Roll the cake with the towel and let cool completely.
- Meanwhile, whip chilled cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll cooled cake. Spread half the whipped cream, then layer cherry filling. Roll it back up carefully.
- Lay the roll seam-side down. Spread remaining whipped cream over top.
- Garnish with cherries or chocolate shavings if desired.
- Refrigerate before serving to let it set properly.
Notes
Wrap leftover slices with plastic wrap and refrigerate up to 3 days, or freeze up to 1 month. Enjoy your sweet dessert anytime!