Styrian Heather Flour Roulade
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 egg (s)
- 140 g suar
- 1 packet vanilla sugar
- 100 g buckwheat, round
- 1 teaspoon Baking powder
- 3 tablespoons water
- Jam (cranberry or rose hip)
- 1 pinch (s) salt
- some powdered sugar
- 1 handful chocolate flakes
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Separate the eggs. Beat the egg whites with a pinch of salt until they are firm.
- Beat the egg yolks with the sugar and water until creamy. Carefully fold in the flour and egg whites.
- Spread the biscuit mixture on a baking sheet lined with baking paper. Scatter the chocolate flakes on top.
- Bake for about 12 minutes.
- Immediately sprinkle on a tea towel sprinkled with icing sugar and peel off the baking paper. Brush with jam and carefully roll up with the help of the cloth.
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