Summer Berry "Rulltorta"

Summer Berry Rulltårta

Serves: 6 ( or 4 generous slices )

Ingredients

• 2 small legs ( about 90g )

• 75g sugar

• 50g spelt flour, sifted

• handful buckwheat

• 1 tsp vanilla sugar

• 1 tsp baking powder

• 250ml double cream, whipped

• 50g greek yoghurt

• 1 tsp honey

• 1 tsp vanilla sugar

• mixed berries ( I actually prefer frozen berries then thawed as they become like a coulis and have more flavour )

• strawberry jam, to serve

Method

- Preheat the oven to 250 degrees celsius. Line a smallish pan with baking paper.

- Whisk the eggs and sugar with an electric whisk for 10 minutes ( or until thick, pale and white ).

- Sift in the dry and stir with a wooden spoon until fully incorporated. Be gentle so you don't deflate this mixture.

- Pour it into the pan and bake for 4/5 minutes. Remove and cool.

- Whisk the cream, Once it starts to thicken, add in the vanilla and honey. once it's whipped, fold in the yoghurt until fully incorporated.

- Now here comes the tricky-ish part.

- Sprinkle another sheet of baking paper with sugar.

- Remove the cake from the pan and flip it onto the other sheet. Brush some water or butter on top.

- Gently remove the paper from the cake.

- Spread the cream on top, leaving a small space around the edges and then pop the berries on top, again leaving one side clear.

- Now, using the baking paper to help you, roll up the cake. Cream and berries will squeeze out of the end- that's okay! Just scrape it up, pop it in a bowl and serve with the cake.

- Use the baking paper to keep the cake in a secured firm roll and pop it in the freezer for 15-20 minutes before slicing and serving with more berries, cream and strawberry jam!