Ice Cream Cake Roll with Sour Cherries


1 liter mastic ice cream (kaimaki)
4 eggs, large sized
100 g icing sugar
75 g all-purpose flour
30 g cocoa powder
1 teaspoon baking powder
200 g sour cherry spoon sweet
50 g dark chocolate couverture, for coating


  • Remove the ice cream from the freezer and set aside for 5-8 minutes at room temperature, until it softens.
  • Transfer to a sheet of parchment paper and roll into a log shape that is about 32 cm in length.
  • Wrap it tightly in the parchment paper and place in the freezer.
  • Preheat oven to 180* C (350* F) Fan,
  • Line a 25x35 cm baking pan with parchment paper.
  • Beat the eggs and sugar for 4-5 minutes in a mixer, until light and fluffy.
  • Add the flour, cocoa powder, baking powder and a pinch of salt. Gently stir with a plastic spatula.
  • Transfer mixture to baking pan and bake for 10-15 minutes.
  • When ready, remove from oven and let it cool on a wire rack for 5 minutes.
  • Remove the parchment paper surrounding it.
  • Dust a new sheet of parchment paper with icing sugar and carefully place the sponge cake over it. Let it cool completely.
  • When completely cool, add the sour cherry spoon sweet over the sponge cake.
  • Remove the ice cream from the freezer and remove the parchment paper.
  • Place it on the edge of the cake, leaving a 2 cm empty space.
  • Use the parchment paper to help you roll the sponge cake around the ice cream, until it is completely covered.
  • Wrap the parchment paper tightly around it and seal the ends.
  • Place in freezer for 2 hours.  
  • When ready to serve, remove from freezer and allow log to sit at room temperature for 5-8 minutes before removing parchment paper.
  • Slice and serve with melted chocolate.

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