Black Forest Cake Roll

'In a large bowl, combine the yeast with the black forest cake and warm water.'

'Add the condensed milk, eggs, and melted butter

Mix well.'

'Gradually add 2 cups of flour, mixing with a wooden spoon until incorporated.'

'Dust a clean surface with the remaining flour

Add the dough and knead to form a manageable ball that does not stick to your hands.'

'Transfer it to a bowl, cover it with a clean cloth, and let it rest until it has doubled in volume (about 1 hour).'

'Preheat the oven to 180°C (moderate)'

'Grease a 25 cm diameter mold with butter.'

'With a rolling pin, open the dough to obtain a rectangle of 27 cm x 45 cm'

'Dust with black forest cake filling'

'Make a fold of 2 cm on the smaller sides to align them'

'Roll it up, pressing slightly with your fingertips to form a log'

'Join the ends to form a ring and press it together with your fingers'

'Cut deep along the entire surface without reaching the edge.'

'Place the roll in the prepared mold and center a refractory of 11 cm diameter so that it does not close.'

'Cover it with a cloth and let it rest for 30 minutes.'

'Put it in the preheated oven until the dough is firm (about 15 minutes)'

'Remove the refractory from the center and bake until golden brown (about 20 minutes)'

'Let it cool on a rack.'

'Serve warm or cold

Per serving: approximately 248 calories'