Sponge Cake Roll with Sour Cherries and Lime Cream

A cake recipe for all foodies:

The day before, pit the sour cherries over a baking dish. Bubble the collected juice with the seeds and sugar until the sugar is dissolved. Pour the juice through a sieve over the cherries. Let stand for one night.

For the lime cream, soak the gelatin in cold water. Thinly grate the limes, squeeze out the juice. Bring wine, lime zest and ~juice, and half the sugar to a boil in a saucepan. Beat the egg yolks and remaining sugar with the whisks of a mixer on high speed for 4-5 minutes until creamy. Stir into the boiling wine with the whisk until a thick cream forms. Remove the saucepan from the heat. Squeeze the gelatin well and fold it in. Cool the cream, stirring in between.

For the sponge roll, preheat the oven to 250DiameterC. Line a baking sheet with parchment paper. Separate the eggs. Beat the egg yolks with half of the salt, sugar, lemon zest and water with the whisks of the mixer on high speed for 5-6 minutes until thick cream. Whip the egg whites with the remaining sugar until stiff peaks form. First stir a little snow into the egg yolk mixture, then sift flour and cornstarch over it. Fold in thoroughly with the remaining snow until no more egg white flakes are visible. Spread the sponge mixture on the prepared baking sheet with a palette or a wide kitchen knife. Spread on the

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