Walnut mousse-filled rolls, lactose free, gluten free

Ingredients

• 190 g Walnuts, dried, english (here begins the ingredients of the mousse)
• 300 g Gluten free flour mix
• 90 ml Canola oil
• 1 1/2 tbsp Walnut oil
• 45 ml Water
• 260 g Cream, heavy, lactose free
• 75 g Icing sugar
• 3/4 tsp Baking powder
• 3/4 tsp Baking soda
• 3/4 tsp Salt
• 3 pcs Eggs, separated
• 1 1/2 tbsp Vanilla extract
• 110 g Cherries, fresh, stewed
• 110 g Dark chocolate, 45-59%, melted
• 2 1/4 pcs Eggs, separated
• 40 g Cane sugar

Method

1. For the roll's batter, sift together flour and sugar and the other dry ingredients into a bowl.
2. In another large bowl, whisk together all wet ingredients until blended.
3. Add dry mixture slowly, whisking all the while.
4. You need to get an almost dough-like batter.
5. Let it rest in a warm place, covered, while you prepare the mousse.
6. For the mousse, process the walnuts and walnut oil in a food processor, add the stewed cherries, process it, until the mixture forms a paste (scrape sides if necessary).
7. Add melted chocolate and process until blended.
8. Set aside.
9. Separate the eggs (you need to keep the eggs in the fridge until you need them).
10. Whisk egg yolks lightly by hand in a heavy-duty mixer bowl.
11. Bring 4cm of water to a boil in a saucepan to be used as a double boiler with the mixer bowl, reduce heat, and keep to a simmer while you proceed.
12. In a small saucepan, combine sugar and water and bring to a boil.
13. Remove pan from heat, and very slowly add the boiling syrup to the egg yolks, whisking mixture constantly.
14. Fit the bowl to the saucepan of simmering water and continue to whisk mixture until it is foamy and hot to the touch.
15. Remove bowl from heat and fit it into the mixer.
16. With the whisk attachment, beat mixture on high until it is pale, holds a soft ribbon, and is cool to the touch. With a rubber spatula, fold in walnut paste. Whip the heavy cream until it holds soft peaks.
17. Fold lightly but thoroughly into walnut mixture.
18. Beat the egg whites until hard foam, then carefully fold it to the mixture.
19. Chill it in the fridge until needed.
20. To finish the cake, cover a working surface with flour, then roll the dough into 0.5cm thick on it, rectangular shape.
21. Lightly sprinkle top of dough with confectioner's sugar then spread the chilled mousse over the cake, leaving 2cm of the cake bare along the side closest to you.
22. Roll the cake up into an even roll.
23. Be carefull not to push the mousse out from it, it doesn't matter if the roll is a bit loose.
24. Butter a baking form, any kind you wish, but use a heat-safe form.
25. Slice the roll into 2.5cm wide slices and place them into the shape, pushing them close to each other, leaving no space between them.
26. Bake the cake for 30 to 35 minutes, until the edges start to pull away from the sides of the pan.
27. Transfer the form to a rack and allow to cool to room temperature.