Some friends are coming for coffee and you want to offer something homemade, but you have only a little time left! A quick uncomplicated recipe with few ingredients is a biscuit roll. You only need eggs, flour, sugar and jam. And to make it a particularly good and healthy dessert, we will now tell you our recipe with buckwheat and cranberries.
Buckwheat flour is a whole grain product and therefore rich in spermidine. As already explained in our buckwheat pasta recipe a study has shown that a buckwheat-rich diet lowers blood sugar and so may reduce the risk to get adult onset diabetes. Another study demonstrated that extracts from germinated buckwheat decreases blood pressure and improves cardiovascular conditions in animal models (Kim DW et al. Phytother Res. 2009). The authors proposed that the flavonoid rutin present in buckwheat lead to these beneficial effects. The health promoting effects of spermidine were yet not described at the time of this study and therefore spermidine has not been tested directly as the active substance in buckwheat, but appears as another possible explanation.
Cranberries are good-tasting, vitamin-rich fruits. They contain, among other things, vitamin C, B1, B2, B3 and beta-carotene and high concentrations of potassium, calcium, magnesium and phosphate. They are well known for their anti-inflammatory effect and used in case of intestinal infections, fever, wound healing and urinary tract infections. In latter the in cranberries contained substance proanthocyanins has been shown to additionally hinder the infection-triggering E. coli on binding to the mucous membrane of the urinary tract.
For the biscuit, you separate the eggs and beat the egg white to stiff peak. Next, mix the egg yolks with the sugar until frothy and then mix in the oil. Finally, gently fold in flour, baking powder and the egg white. Apply everything evenly on the tin (covered with baking paper) and bake at 180 ° C for 12 minutes. Quickly tumble onto a wet tea towel, peel off the baking paper and brush with cranberry jam immediately. While still hot roll it up with the help of the towel and let it cool down. Sprinkle with icing sugar through a sieve.
Rolling the biscuit roll. Of note: we only covered half on the biscuit roll with jam, because we filled the other half with the cranberry-cream later.
Alternative with cranberry-cream-filling:
Roll up and cool without jam. For the cranberry whipped cream, stir the whipped cream until stiff and stir in 3-4 tablespoons of cranberry jam. Carefully roll out the roll, coat it with whipped cream, and roll it up again. Sprinkle with icing sugar.
90 g of powdered sugar
1 pkg. vanilla sugar
150 g buckwheat flour fine (Hadn)
½ tsp baking powder
1 tbsp oil
½ – 1 glass of 250 ml cranberry jam
250 ml whipped cream
1 tbsp icing sugar