| 1. |
Line a 275mm x 175mm (11" x 7") tin with non-stick baking
paper. |
| |
| 2. |
Put the dates and water into a small saucepan and bring
to the boil. Turn heat down and simmer for approximately
10 minutes until the dates are soft. Remove from heat and mash the
dates to a fine smooth paste. Put aside to cool for a few
minutes. |
| |
| 3. |
Put eggs into a bowl with the cooled date mixture and
beat well for about 10 minutes until the mixture is smooth and
slightly thickened. |
| |
| 4. |
Sieve the buckwheat flour, cocoa and baking powder into
the egg mixture and fold together thoroughly, taking care not to
lose too much of the air in the beaten eggs. |
| |
| 5. |
Spoon the mixture into the prepared baking tin and level
to an even thickness with a spatula. Place immediately into
the preheated oven for 6-8 minutes. |
| |
| 6. |
Remove roulade from oven and immediately turn out of the
tin onto a clean, firm surface. Peel off the baking paper,
then lay the baking paper back on top and roll the roulade up while
it is still hot and soft. Put aside to cool
completely. |
| |
| 7. |
While the roulade is cooling whip the cream to a soft
peak. Peel and slice the mango into strips. |
| |
| 8. |
When roulade is cool, unroll it and remove the baking
paper. Spread the whipped cream all over the
roulade then top with the thin slices of mango. (Note: if you lay
the mango slices lengthways in the same direction that you
will be rolling it up again it will roll up easier and hopefully
without breaking.) Roll carefully. |
| |
| 9. |
Keep in the refrigerator until ready to serve, then dust
with icing sugar (optional) and eat on the same day of
making. |
| |
This is quite a quick dessert to make, and looks impressive when
completed. You could substitute any other soft fruit for the mango,
and if you wanted to lower the calorie value substitute fat-free Greek
yoghurt for the whipping cream.
For added decadence you could
also cover the top of the roulade with whipped cream and shavings of
dark chocolate or thin mango strips, or both.
