White Chocolate Cream-Filled Cake Roll

Step 1

For the cream: Heat the cream with 2 star anises, a piece of a cinnamon stick, 4 cardamom pods, and the peel of half a tangerine. Turn off just before it comes to a boil. Chop the white chocolate; strain the cream directly over the white chocolate and stir until it melts; after a few minutes, add the yogurt and refrigerate for 10 hours.

Step 2

For the cake roll: Line a rectangular baking sheet (12” x 16”) with parchment paper; butter and flour the parchment paper. Combine the flour with the cocoa powder. Beat 5 egg whites with a pinch of salt, then add 1/3 cup of sugar. With an electric hand mixer, beat 7 egg yolks with 2/3 cup of granulated sugar; add in the cocoa powder/flour mixture by sifting it into the bowl, then gently fold in the beaten egg whites.

Step 3

Spread the batter out on the baking sheet to create an even layer about 1/4-inch thick. Bake at 350°F for 9-10 minutes.

Step 4

Remove the sheet from the oven and turn it over onto a sheet of parchment paper dusted with powdered sugar; let cool upside down. Remove the cake from the tray, spread the cream on top, then roll it from the long side using the parchment paper.

Step 5

Close up the roll by twisting the ends of the parchment paper like a candy wrapper. Refrigerate for 30 minutes.

Step 6

Remove the parchment paper from the roll, dust with powdered sugar, garnish with the chocolate shavings and cherries, and serve immediately.