Cherry Biscuit Roll: The Easiest & Most Delicious Recipe Ever!

Why This Cherry Biscuit Roll Will Steal Your Heart

There’s something magical about a dessert that feels like a warm hug. A few months ago, I decided to surprise my family with a homemade treat and stumbled upon the Cherry Biscuit Roll. The moment it came out of the oven, golden and fragrant, I knew this recipe was a keeper. With its soft, fluffy sponge, creamy vanilla filling, and rich chocolate topping, this dessert is pure comfort wrapped in elegance. Whether you’re a baking newbie or a seasoned pro, this Cherry Biscuit Roll will leave everyone asking for seconds.

The Story Behind Donauwellen and Its Charm

This recipe has roots in German baking traditions, where desserts are often as beautiful as they are delicious. Known as Donauwellen (Danube Waves), it gets its name from the rippling chocolate glaze that resembles gentle waves on the river. Traditionally, it’s made as a sheet cake, but rolling it into a biscuit roll adds a fun twist. I love how this version combines the tartness of cherries with the sweetness of vanilla cream and the richness of chocolate. It’s like a party in your mouth!

Why You’ll Love This Recipe

What makes this Cherry Biscuit Roll special? First, it’s surprisingly easy to make—no fancy tools required. Second, the flavors are balanced: the tangy cherries cut through the creamy filling, while the chocolate adds a touch of indulgence. And let’s not forget the texture—soft, light, and melt-in-your-mouth goodness. Plus, it’s versatile enough for casual snacks or special occasions.

Perfect Occasions for This Dish

This Cherry Biscuit Roll is perfect for birthdays, holidays, or even Sunday brunch. I once brought it to a potluck, and it disappeared faster than I could say “Donauwellen.” It’s also great for tea parties or as a gift for friends who appreciate homemade treats. Trust me; it’s a showstopper wherever you take it.

Ingredients You’ll Need

For the Biscuit Roll

• 4 medium eggs
• 120 g sugar
• 80 g wheat flour (Type 405)
• 50 g cornstarch
• 1 teaspoon baking powder
• A sprinkle of sugar for the cloth

Filling

• 1 jar of sour cherries (drained weight: 350 g)
• 400 ml milk
• 1 pack vanilla pudding powder
• 50 g sugar
• 1 teaspoon vanilla extract
• 250 g soft butter

Decoration

• 125 g dark chocolate glaze
• 70 g finely grated bittersweet chocolate
• 10 sour cherries for decoration

Substitution Options

If you can’t find Type 405 flour, all-purpose flour works just fine. For a dairy-free version, swap the milk with almond or oat milk and use plant-based butter. If fresh or frozen cherries are unavailable, canned ones are a great alternative. And if you prefer milk chocolate, go ahead—it’s your creation!

Preparation Steps

Step 1: Prep Your Workspace

Start by lining a 30 x 40 cm baking sheet with parchment paper. Preheat your oven to 180°C (or 160°C for convection ovens). This step ensures your Cherry Biscuit Roll bakes evenly without sticking. Pro tip: Sprinkle a little flour on the parchment paper for extra grip.

Step 2: Whip Up the Batter

In a large bowl, beat the eggs and sugar together for at least 4 minutes until they turn thick and foamy. Picture it like whipped cream—light and airy. In another bowl, mix the flour, cornstarch, and baking powder. Gently fold the dry ingredients into the egg mixture in three parts. Spread the batter onto the prepared baking sheet using a palette knife. Bake for 8-10 minutes until golden brown. The kitchen will smell heavenly!

Step 3: Roll While Warm

Once baked, quickly flip the sponge onto a clean cloth dusted with sugar. Carefully peel off the parchment paper and roll the sponge tightly into a log. Let it cool completely. Rolling it while warm helps prevent cracking later. Chef’s tip: Use a thin towel for easier handling.

Step 4: Make the Creamy Filling

Warm the milk in a saucepan while mixing the pudding powder and sugar with a couple of tablespoons of cold milk. Stir the mixture into the boiling milk, whisking constantly until thick. Add the vanilla extract for an extra flavor boost. Pour the pudding into a bowl, cover it with plastic wrap (touching the surface to avoid a skin forming), and let it cool for 2 hours.

Step 5: Assemble the Roll

Unroll the cooled sponge carefully. Spread the softened butter over the pudding layer, then scatter the drained cherries evenly across. Roll the sponge back up tightly. Chill the roll for 30 minutes before decorating.

Step 6: Decorate with Chocolate

Melt the dark chocolate glaze and drizzle it over the chilled roll. Sprinkle the grated chocolate on top and add cherry garnishes for a pop of color. Voilà! Your masterpiece is ready.

Timing Breakdown

Prep Time: 30 minutes
Cooking Time: 10 minutes
Resting/Cooling Time: 2 hours 30 minutes
Total Time: About 3 hours 10 minutes

Chef’s Secret

To keep your roll from cracking, don’t skip the sugar-dusted cloth during Step 3. Sugar acts as a barrier between the cloth and the sponge, making it easier to unroll later.

Extra Info

Sour cherries are a classic choice because their tartness balances the sweetness of the pudding and chocolate. Did you know they’re also packed with antioxidants? So technically, this dessert is… healthy? Okay, maybe not, but it’s still worth every bite.

Necessary Equipment

• Baking sheet (30 x 40 cm)
• Parchment paper
• Electric mixer
• Palette knife
• Saucepan
• Clean kitchen towel

Storage Tips

Store your Cherry Biscuit Roll in the fridge, wrapped tightly in plastic wrap or aluminum foil. It stays fresh for up to 3 days. To freeze, slice it first, wrap each piece individually, and store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.

When reheating, let it sit at room temperature for 15 minutes to soften slightly. Never microwave it, as the chocolate may melt unevenly.

For best results, serve chilled. The flavors meld beautifully when given time to rest.

Tips and Advice

• Use room-temperature eggs for better volume when whipping.
• Don’t rush the cooling process—it’s key to a smooth assembly.
• Experiment with different fruits, like raspberries or blueberries, for variety.

Presentation Ideas

• Garnish with mint leaves for a pop of green.
• Dust powdered sugar lightly over the top for a snowy effect.
• Serve slices on a platter with fresh berries around them.

Healthier Alternatives

Option 1: Replace sugar with coconut sugar for a lower glycemic index.
Option 2: Swap butter with Greek yogurt for a lighter filling.
Option 3: Use whole wheat flour instead of white flour.
Option 4: Opt for dark chocolate with 70% cocoa for less sugar.
Option 5: Add chia seeds to the pudding for extra fiber.
Option 6: Try stevia-sweetened pudding powder for fewer calories.

Common Mistakes to Avoid

Mistake 1: Overmixing the Batter

Overmixing deflates the air bubbles, resulting in a dense sponge. Fold gently and stop as soon as everything is combined. Pro tip: Use a spatula instead of a whisk for folding.

Mistake 2: Skipping the Sugar-Dusted Cloth

Without sugar, the sponge might stick to the cloth, causing tears. Always dust generously to ensure smooth rolling.

Mistake 3: Rushing the Cooling Process

Hot pudding or sponge leads to soggy layers. Patience is key here. Let both components cool completely before assembling.

Mistake 4: Using Stale Cherries

Fresh or well-preserved cherries make all the difference. Check the expiration date on canned cherries and drain them thoroughly.

Mistake 5: Not Chilling Before Decorating

A warm roll causes the chocolate glaze to slide off. Chill it for at least 30 minutes before adding decorations.

FAQs

Can I make this recipe gluten-free?

Absolutely! Substitute the wheat flour with a gluten-free blend and ensure your pudding powder is gluten-free too. The texture remains just as delightful.

How do I prevent the roll from cracking?

Roll the sponge while it’s still warm and use a sugar-dusted cloth. These tricks help maintain flexibility and prevent cracks.

Can I use fresh cherries instead of canned?

Yes, but pit and cook them briefly with a bit of sugar to mimic the canned variety’s flavor profile.

Is this recipe kid-friendly?

Kids adore the creamy filling and sweet chocolate topping. Just omit the bittersweet chocolate if they prefer milder flavors.

Can I prepare this ahead of time?

Definitely! You can bake the sponge a day in advance and assemble it the next day. Store it in the fridge until ready to serve.

What can I substitute for vanilla pudding?

Custard or pastry cream works wonderfully. Just adjust the sugar levels accordingly.

How long does it last in the fridge?

Your Cherry Biscuit Roll stays fresh for up to 3 days when stored properly in the fridge.

Can I freeze leftovers?

Yes, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before enjoying.

What type of chocolate is best for glazing?

Dark chocolate with 60-70% cocoa content provides the perfect balance of sweetness and bitterness.

Can I add alcohol to the filling?

For adults, a splash of kirsch or rum pairs beautifully with the cherries. Just stir it into the filling before spreading.

Final Thoughts

This Cherry Biscuit Roll is more than just a dessert—it’s a labor of love that brings joy to anyone lucky enough to taste it. From its pillowy sponge to its decadent chocolate finish, every bite tells a story. Whether you’re baking for loved ones or treating yourself, this recipe promises happiness in every slice. So grab your apron, gather your ingredients, and let’s create something truly unforgettable. Happy baking!