Cherry Orchard Roll

1. Stage

Defrost the cherries. Turn on the oven to 220 degrees, because the dough cooks very quickly. Beat the eggs with the sugar and honey.

2. Stage

Add the sifted flour and baking soda to the dough and stir until smooth.

3. Stage

Place a silicone mat or oiled baking paper on the baking tray and pour the dough

4. Stage

5. Stage

Wait a couple of minutes and soak the roll. While the roll is baking, make the impregnation: 2 tbsp sugar, 3 tbsp water and crushed mint. Add the ingredients to a saucepan and cook over medium heat until the sugar is dissolved, stirring constantly, add the juice of thawed cherries.

6. Stage

Roll it up and wait until it cools. It cools quickly. Make the cream: whip the cream, add the ricotta and powdered sugar until smooth.

7. Stage

Unwrap the cooled roll and smear with cream

8. Stage

Place the berries on top. Leave some of the cream to grease the top. And some berries for decoration.

9. Stage

Roll up the roll and smear cream on top.

10. Stage

Decorate with berries, I rubbed some more colored chocolate and put the roll in the refrigerator for a couple of hours.

11. Stage

Our roll is ready!