Buckwheat biscuit roll with yoghurt-plum filling

Name: Buckwheat biscuit roll with yoghurt-plum filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 150 g + 3 tablespoons + 1 teaspoon sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 5 Eggs (size M); 100 g Buckwheat flour; 25 g Cornstarch; 2 tsp (approx. 8 g) Baking Powder; 6 sheets white gelatine; 700–750 g Plums or damsons; 1-2 TABLESPOONS Lemon juice; 2 knife tips of ground cinnamon; 500 g creamy whole milk yoghurt (3,5 % fat); 7-10 Tbsp grated rind of 1/2 organic lemon; 30–40 g flaked almonds; 200 g Whipped cream; 1 TEASPOON Icing sugar for dusting; baking paper; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

150 g + 3 tablespoons + 1 teaspoon sugar
1 package Bourbon vanilla sugar
1 pinch Salt
5 Eggs (size M)
100 g Buckwheat flour
25 g Cornstarch
2 tsp (approx. 8 g) Baking Powder
6 sheets white gelatine
700–750 g Plums or damsons
1-2 TABLESPOONS Lemon juice
2 knife tips of ground cinnamon
500 g creamy whole milk yoghurt (3,5 % fat)
7-10 Tbsp grated rind of 1/2 organic lemon
30–40 g flaked almonds
200 g Whipped cream
1 TEASPOON Icing sugar for dusting
baking paper
7-10 Tbsp Cling film

Directions

1
Mix 100 g sugar, vanilla sugar and salt. Separate the eggs. Beat the egg whites and 6 tbsp. cold water until stiff, adding the sugar mixture at the end. Fold in egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and fold in.
2
Line a baking tray (34 x 41 cm) with baking paper. Put the mixture on top and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
3
Moisten the tea towel slightly and sprinkle evenly with 3 tablespoons of sugar. Take the finished sponge cake out of the oven, remove from the edge with a knife and fall onto the tea towel. Carefully peel off the baking paper, wrap the tea towel all around the sponge cake and let it cool down.
4
Soak gelatine in cold water. Wash 600 g plums and drain well. Halve the plums, remove stones and finely dice the halves. Mix with lemon juice and 1 pinch of cinnamon.
5
Mix yoghurt, 50 g sugar, lemon peel and 1 pinch of cinnamon. Squeeze out the gelatine and dissolve in a pot over low heat. Stir 1-2 tbsp. yoghurt into the gelatine, stir into the remaining yoghurt and chill for 5-10 minutes.
6
When the mixture begins to gel, fold the plums into the yoghurt and spread on the sponge cake. Leave about 2 cm of edge on the short sides and 4 cm on each of the long sides. Roll up the sponge cake plate from one long side and place it on a plate with the seam side down.
7
First with the damp tea towel, cover with foil. Chill for at least 4 hours, preferably overnight.
8
Roast the almonds in a pan without fat, take them out immediately and let them cool down. Wash the remaining plums, drain and stone them. Cut plums into fine slices. Whip cream and 1 tsp. sugar until stiff.
9
Pour into a piping bag with a large star-shaped spout. Decorate the sponge roll with a garland of cream and plum wedges. Sprinkle with almond flakes and dust with icing sugar.