Prunes swiss roll

Most of the time I am a kitchen snob, I love exotic ingredients brought from all over the world. I do experiments with them just to see their behavior when combined with other stuff (local, that is). Today I present another one: prunes flour. First time it caught my attention, after my friend uploaded THIS recipe on Facebook, and not knowing what it was, it stayed on my mind for weeks. Then she surprised me, giving me a bag of this wonderful, tasty, aromatic gold, that made this cake absolute winner. Order your stash of gold at www.allnut.rs

To make sponge, you'll need:

• 6 eggs


• 6 Tbsp of sugar


• 6 Tbsp of AllNut prunes flour


• 1 Tbsp of baking powder

The egg whitesmust be whisked for a full 10 minutes with an electric whisk, until pale and thick, adding sugar gradually. It’s thick enough when it’s about three times the volume. When you lift out the whisk, the thick mixture that drips off should leave a trail on top of the rest. Add yolks, then prunes flour and finally baking powder.

Pour the mix into the largest base, covered with greaseproof paper and bake 10 minutes at 200°C/fan180°C/gas 6 (preheat the oven, of course). When done, trim the stiff edges, and remove the paper, while it is still warm, put in a clean kitchen cloth and roll up.

To make cream, mix:

• 1 cup of sour cream


• 1 cup of whipped cream


• 2 Tbsp of caster sugar

and cover the already cold sponge all over. Take

• 100 gr of prunes (washed in warm water, chopped)

and sprinkle on top of cream, and roll it up. Wrap in plastic sheet, sit it seam-side down and refrigerate  for two hours.