Dobosh Roll With Cherries

Dobosh Roll With Cherries


For the biscuit:

  • 4 eggs
  • 4 tablespoons spelt flour
  • 3 tablespoons fructose
  • 2 tablespoons allowed oil

For the filling:

  • 4 eggs
  • 2 tablespoons fructose
  • 100 g chocolate with at least 75% cocoa
  • 125 g butter
  • 150 g peeled cherries


Separate egg whites from egg yolks and whisk egg whites into foam gradually adding oil in a thin jet constantly mixing. At the end add flour and stir using wooden spoon. Turn the baking tray and cover with baking paper and pour 1/4 of mixture on it. Align using trowel and bake in preheated oven on 200 degrees until start separating from baking paper. Wrap baking biscuit completely with baking paper into dish cloth and leave to cool. Repeat the procedure with the remaining mixture, and you’ll get four baked biscuits. Prepare filling: whisk the eggs with fructose and cook on steam constantly stirring until get dense, compact mixture. Before the end of cooking add crumbled chocolate and mix until melt. Add melted butter in cooled filling and mix. At the end add squeezed cherries. Remove baking paper from the biscuits and arrange them on a working surface side by side so that they overlap at the ends. Coat them with prepared filling and roll. Leave prepared roll to tighten and then cut it into slices.

Dobosh Roll With Cherries

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