Desserts

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Terri

This decadent Black Forest-inspired log cake features layers of rich chocolate sponge, creamy whipped cream, and sweet cherries, all rolled into a showstopping dessert perfect for celebrations. Preparation: Preheat the oven to 350°F (175°C) and grease a jelly roll pan. In a bowl, sift together flour, cocoa powder, and baking powder. In another bowl, whisk the eggs and sugar until pale and fluffy. Gently fold the dry ingredients into the egg mixture and spread evenly onto the pan. Bake for 10-12 minutes, then cool. Whip the cream with powdered sugar until stiff peaks form. Once the cake has cooled, brush it with cherry liqueur, spread a layer of whipped cream, and add chopped cherries. Jelly Roll Cakes Recipe, Chocolate Strawberry Roll Cake, Swiss Roll Flavors, Cakerolls Recipe, Black Forest Roll Cake, Cake Roll Filling, Roulade Recipe Desserts, Blueberry Cake Roll, Jelly Roll Cake Recipe

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This decadent Black Forest-inspired log cake features layers of rich chocolate sponge, creamy whipped cream, and sweet cherries, all rolled into a showstopping dessert perfect for celebrations. Preparation: Preheat the oven to 350°F (175°C) and grease a jelly roll pan. In a bowl, sift together flour, cocoa powder, and baking powder. In another bowl, whisk the eggs and sugar until pale and fluffy. Gently fold the dry ingredients into the egg mixture and spread evenly onto the pan. Bake for 10-12 minutes, then cool. Whip the cream with powdered sugar until stiff peaks form. Once the cake has cooled, brush it with cherry liqueur, spread a layer of whipped cream, and add chopped cherries.

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This yogurt cake is a soft, moist, and fragrant dessert. The yogurt gives it a delightful texture and tang, while the lemon zest and vanilla add an aromatic touch. Preparation: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, vanilla extract, and lemon zest (if using). In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until smooth. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until light and fluffy. Add vanilla. Gently fold the dry ingredients into the egg mixture, mixing until smooth. Spread the batter evenly onto the baking sheet and bake for 10-12 minutes until the cake springs back when touched. Once baked, carefully roll the cake with a clean towel to form its shape. Let the cake cool before unrolling and spreading the whipped cream evenly. Roll the cake back up, dust with powdered sugar, and garnish with fresh berries or edible flowers for an elegant touch. Refrigerate for 30 minutes before serving to allow the cake to set.