A light and spongy jelly roll cake with sweet chocolate-cheese filling, dotted with fresh cherries for decoration. Yields: 14-inch (35-centimeter) roll cake
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line pan with greased Gefen Parchment Paper.
In mixer bowl, beat eggs, sugar, salt, and vanilla into a light, airy cream.
Add flour and baking powder and mix gently until smooth.
Pour batter onto greased baking paper and spread into a relatively thin layer of uniform thickness.
Bake eight to 10 minutes or until cake is golden and springs back to touch.
Cool completely before filling. Turn over onto another piece of baking paper and peel off paper.
In mixer bowl, beat together cheese, confectioners’ sugar, vanilla, instant pudding, and cream into a smooth, stiff cream.
In a separate bowl, melt white chocolate. Add two to three tablespoons of the cream into the melted chocolate and mix well.
Add chocolate mixture to cheese cream and mix until smooth.
Pour about two thirds of the cream onto the cake and spread thinly. Sprinkle with pitted cherries and roll up tightly, jelly- roll-style.
Put remaining cream into a pastry bag with a three- fourths-inch (two-centimeter) serrated tip and pipe cream onto top of cake.
Garnish with confectioners’ sugar, fresh cherries, and grated chocolate.
Store cake in a sealed container in refrigerator up to three to four days.