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Lance Warmhearth
Sour Cherry Compote filled Almond Roll Cake with Chocolate Ganache Glaze
12 slices

This compote can go with either almond or a chocolate cake. Let's go with almond for this. The compote will be made with dried cherries and the cake itself will use almond meal/flour. The compote is from a book of macaron recipes and I just had to use it for a roll cake! This ganache I'm using is very easy and is quite versatile.

Almond Sponge, 1 sheet, 13 x 18 raised cake pan

5 ounces cake flour
3 ounces bread flour
3 ounces almond flour
1 tbsp baking powder
12 ounces granulated sugar
1/2 cup vegetable oil
6 egg yolks
1 cup water
1.5 tsp vanilla extract
1.5 tsp almond extract
10 egg whites
4 ounces granulated sugar
1/2 tsp salt

Sour Cherry Compote, 1 pint

2 cups dried sour cherries
1 stick cinnamon
2 two-inch-long strips orange peel
2 cups granulated sugar
1 cup red wine
1 tbsp freshly squeezed and strained orange juice
pinch freshly ground nutmeg

Basic Chocolate Ganache, 1.2 cups

1.5 cups heavy cream
1.25 cups 60% chocolate, preferably Ghiradeli
pinch of salt

Line pan with parchment paper all around with over hang for removal. Set aside.

Sift cake, bread and almond flour, baking powder, and the first measurement of sugar together. Reserve

Combine the oil, egg yolks, water, and extracts. Mix until well incorporated. Gradually add the dry ingredients and mix until smooth, about 1 minute. Set aside.

In clean bowl, whip egg whites with the remaining sugar and salt until stiff peaks form. Take care not to overwhip. Fold the whipped egg whites into yolk and flour mixture. Spread the batter evenly over the pan.

Bake at 375 degrees farenheit for 25 minutes or until the cake springs back when pressed lightly in the center. When cooled slightly, remove cake with with the over hang of paper from the pan onto a cooling rack. Cool a bit more then invert onto another rack and remove paper. Roll cake up in a clean dish towel, this will make it easier when assembling.


Roughly chop the cherries in a food processor.

Bring the cinnamon stick, orange peel, sugar, wine, and orange juice to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Reduce the heat to low and let simmer for five minutes, then remove cinnamon and peel with a slotted spoon. Stir in the cherries.

Clip a candy thermometer to the pan, turn the heat back up to medium-high, and bring the mixture back to a boil. Let it cook, stirring constantly, until it reaches 220 degrees F and begins to gel. Stir in nutmeg, then pour the mixture in a shallow pan and let it cool completely. The compote can be kept cover and refridged for up to a month.


Heat cream in a small sauce pan until scalding, when it forms a skin on top. Pour over the chocolate and salt in a bowl. Let it set for five minutes, stir until smooth.


Unroll cake onto a cutting board. Cut off a bit of the flatter end of the cake at an angle to make a seamless appearance when rolled. Pour on a bit of the ganache on the cake and spread in a thin shmear if you want.

Put most of the compote on the cake and spread it thicker at the beginning and thinner at the end, but leave 1-2 inches uncover for the filling will spread with the rolling. Wrap cake in parchment and place in fridge to chill for a half an hour.

Take out and unwrap, put on a rack for glazing. Pour ganache evenly across the cake for it to look appealing. Let it stand for an hour to solidify. Carefully lift onto serving plater and cut into 12 slices and serve. Enjoy!