Cherry roll

1 . Stage

Cook semolina with milk, add sugar and vanilla. Let cool. Cut the cherries into four pieces and let the excess juice run off. For the dough, beat eggs with sugar into a fluffy white mass, you do not need to separate yolks. This way the roll will be elastic and will not break when twisting. ). Add the sifted flour and mix gently. Now put two tablespoons of dough in two cups and add dyes, one red, the other green. Cover the form with baking paper and draw our cherries.

2 . Stage

Draw stems and put our cherries for 2 minutes in the oven to dry out.

3 . Stage

Carefully spread the dough over the form and bake for 10-15 minutes, depending on your oven. It is very important not to overbake or you won't see our cherries.

4 . Stage

Let cool to room temperature. Take out of the mold, turn over and carefully remove the paper.

5 . Stage

Beat the butter well, add the semolina and beat until the cream is ready. Add the cherries, stir and put the cream as a sausage on the roll.

6 . Stage

Roll up the roll and put it in the fridge for 2-3 hours.

7 . Stage

Serve with hot tea. Bon appetit!)