Gypsy's Arm Cake Roll (Swiss Roll) vs Kirschmichel (Baked Cherry Pudding)

Both desserts lean on eggs, milk, sugar, butter, vanilla and cinnamon, yet put them to very different work. The Gypsy's Arm Cake Roll whips eggs and sugar into a light, lemon-scented sponge that is rolled while still warm, then filled with a stovetop pastry cream thickened with cornstarch and infused with a cinnamon stick, and served chilled under a dusting of icing sugar. Kirschmichel instead soaks stale bread in an egg-and-milk custard spiced with ground cinnamon, layers it with tart sour cherries and bakes it until golden and set, best eaten warm.