Buckwheat tarragon swiss roll

I first tasted the buckwheat swiss roll at Aljaž’s grandparents. It was Aljaž’s grandmother who introduced me to this dessert and I was blown away by it’s fluffyness and tastiness. When I decided to recreate this excellent dessert, I was thinking about possible changes and supplements, and I remembered the tarragon – a great aromatic herb that is wildly growing in the corner of the garden.

And so one of my new favorite confectionaries was created – buckwheat tarragon swiss roll. Super easy to make, easy to digest and sooo tasty.
Because it is made from buckwheat flour, it does not contain gluten and is also suitable for people with celiac disease.
If you do not like my add-on – tarragon (which is otherwise healing and which I am very fond of – you can read more here), you can also skip it. You can also replace my choice of filling – sour cream, with jam or something else that you prefer.

Ingredients:

•     5 eggs
•     100g buckwheat flour
•     50g of sugar
•     a handful of chopped tarragon (fresh or dried)
•     baking powder
•    2 tablespoons of sour cream

Instructions:

With all five eggs separate egg yolks from the whites. Add sugar to the yolks and mix them together.

Put buckwheat flour in a separate bowl, add baking powder and sliced tarragon. Mix it together.

Combine yolks with sugar and buckwheat flour with baking powder and terragon.

In a separate container mix egg whites untill soft peaks form.

Add the mixture to a mixture of yolks, flour and tarragon.

Carefully mix and pour the mass on the tray that was previously covered with baking paper.

Bake the sponge for 10 minutes at 200 ° C.

When you take the sponge out of the oven, cover it with a tea towel and turn it upside down so that it can be removed from the tray. Remove the baking paper and roll the sponge with the tea towel to its final shape. Wait for it to cool. When the sponge is cooled, unroll it and cover it with sour cream or other yummy stuffing and roll it back.

Let it rest in the refrigerator, preferably overnight, so that the taste and moisture of the stuffing absorbs into the sponge.

Cut it to slices and serve with tarragon tea.

Print

Buckwheat tarragon swiss roll

Ingredients

• 5 eggs
• 100 g buckwheat flour
• 50 g of sugar
• a handful of chopped tarragon fresh or dried
• baking powder
• 2 sour cream

Instructions

1. With all five eggs separate egg yolks from the whites. Add sugar to the yolks and mix them together.
2. Put buckwheat flour in a separate bowl, add baking powder and sliced tarragon. Mix it together.
3. Combine yolks with sugar and buckwheat flour with baking powder and tarragon.
4. In a separate container mix egg whites until soft peaks form.
5. Add the mixture to a mixture of yolks, flour and tarragon.
6. Carefully mix and pour the mass on the tray that was previously covered with baking paper.
7. Bake the sponge for 10 minutes at 200 ° C.
8. When you take the sponge out of the oven, cover it with a tea towel and turn it upside down so that it can be removed from the tray. Remove the baking paper and roll the sponge with the tea towel to its final shape. Wait for it to cool. When the sponge is cooled, unroll it and cover it with sour cream or other yummy stuffing and roll it back.
9. Let it rest in the refrigerator, preferably overnight, so that the taste and moisture of the stuffing absorb into the sponge.
10. Cut it to slices and serve with tarragon tea.