Simon Romanov

Black Forest Cake Roll

Featuring a thick cream-cheese filling that is combined with antioxidant-rich cherries and a luscious hot fudge topping  

this sweet variation on the traditional black forest cake is suitable for diabetics.  

Black Forest Cake – 4 egg – ⅓ cup flour – ¼ cup unsweetened cocoa powder – ¼ teaspoon baking soda – ¼ teaspoon salt – ¾ cup granulated sugar (see Tips) – Unsweetened cocoa powder


Cherry Cream Filling – ½ cup tub-style cream cheese – 1 cup frozen whipped dessert topping, separated – ⅔ cup chopped maraschino cherrie – 1 tablespoon sugar-free hot fudge ice cream topping, warmed – 10 maraschino cherries, drained and patted dry

Allow the eggs to rest at room temperature for 30 minutes. Meanwhile, grease a baking pan measuring 15 by 10 by 1 inch. Line the bottom of the pan with parchment paper, greasing and lightly flouring it.   


Set pan aside. In a small mixing bowl, combine flour, 1/4 cup cocoa powder, baking soda, and salt. Set aside.  

Preheat the oven to 375 degrees Fahrenheit. For 5 minutes, beat eggs in a large basin with an electric mixer set to high speed.   

Gradually add granulated sugar (see Tips) and beat until thick and lemon-colored. Fold in flour mixture. Spread the batter evenly into the prepared pan.  

Bake for 15 minutes, or until the top springs back when lightly pressed. Immediately remove the cake from the pan and place it on a cloth dusted with unsweetened cocoa powder.   

Slowly peel off the parchment paper. Roll up the towel and cake into a spiral, beginning with the short side. Allow it cool on a wire rack for one hour. Meanwhile, prepare the cherry cream filling.  

In a small mixing bowl, use an electric mixer on medium speed to smooth out 1/2 cup tub-style cream cheese. Add 1/2 cup frozen whipped dessert topping, thawed; beat on low until barely blended. 

Fold in an additional 1/2 cup frozen whipped dessert topping, thawed. Drain 2/3 cup maraschino cherries; remove the stems and pat them dry. Chop cherries and fold into the cream cheese mixture.  

Unroll the cake and remove the towel. Spread Cherry Cream Filling to within an inch of the cake's edges. Roll the cake and filling into a spiral. Trim the ends.  

Cover and refrigerate for 2 to 24 hours before serving. If preferred, right before serving, sprinkle the entire cake with ice cream topping and garnish with cherries.  


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