|Eggs||4 , separated|
|Sugar||100 Gram (1/2 Cup)|
|Vanilla extract||3 Drop|
|All purpose flour||75 Gram (3/4 Cup)|
|Baking powder||1⁄2 Teaspoon|
|Cherry jam/Raspberry jam||1 Pound|
|Unflavored gelatin||2 Ounce (2 Envelopes, 1 Ounce Each)|
|White wine||250 Milliliter (1 Cup)|
|Lemon juice||1 Tablespoon|
|Whipping cream||350 Milliliter (1 1/2 Cup)|
|Candied cherries||1 Tablespoon|
To make jelly roll, follow recipe on adding salt and vanilla to beaten egg mixture.
Turn out cake onto sugared paper; peel off lining paper.
Spread warm cake with jam.
Trim edges and roll up tightly, using sugared paper to help.
Cut cooled jelly roll into 18 slices.
Line a 6-1/4-cup (1.5-liter) bowl with 14 jelly-roll slices, pressing well against each other to cover bottom and sides of bowl.
To make filling, dissolve gelatin in 1/3 cup (100 ml) wine over low heat.
Transfer to a small bowl.
Heat remaining wine, sugar, lemon juice and salt until sugar has dissolved.
Stir into gelatin mixture.
Cool until just on the point of setting.
Whip cream in a medium bowl; reserve a little for piping decoration.
Pour wine mixture into whipped cream; fold together carefully.
Spoon whipped cream mixture in jelly-roll lined bowl; cover with remaining jelly-roll slices.
Refrigerate until set.
Turn out onto a serving dish.
Put reserved whipped cream into a pastry bag fitted with a fluted nozzle.
Decorate dessert with rosettes of whipped cream and candied cherries.