Buckwheat Pastry with Marmalade and Mascarpone Cream

Buckwheat flour works excellently in baking desserts, as it has a pleasant, slightly sweet taste that pairs wonderfully with ground almonds, raspberry marmalade, and mascarpone cream with white chocolate in this pastry. The pastry is gluten-free and is suitable for parties and celebrations, as well as a treat to enjoy with a cup of your favorite warm beverage.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 120 g Butter, unsalted

  • 120 g Sugar, white

  • 3 pieces Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 120 g Flour, buckwheat

  • 120 g Nuts, almonds

  • 0.5 teaspoons Spices, cinnamon, ground

  • 1.5 teaspoons Baking powder

Cream

  • 50 g chocolate, dark

  • 200 g Cheese, creamy

  • 200 g Sweet cream

  • 1 bag Sugar, white

  • 150 g Marmalade, orange

  • pieces Powdered sugar

Steps

  1. In a bowl, first beat the softened butter and 70 g of sugar. Once the mixture becomes very light and creamy, gradually mix in the egg yolks one by one. It’s important to mix the yolks well to end up with a very light buttery cream.

  2. In another bowl, mix the buckwheat flour, ground almonds, ground cinnamon, and baking powder. Pour this mixture into the bowl with the butter cream and mix everything well.

  3. Beat the egg whites until soft peaks form, then gradually add the remaining 50 g of sugar while continuing to mix until you get a firm and glossy meringue. Gently and slowly fold the meringue into the buckwheat mixture in two or three parts.

  4. Pour the batter into a smaller rectangular baking pan lined with baking paper (approximately 20 x 30 cm) and smooth the top with a spatula. Bake the sponge in a preheated oven at 180°C for about 30 minutes. It’s done when a toothpick inserted into the center comes out clean. Let the baked sponge cool.

  5. While the sponge is cooling, prepare the mascarpone cream. Melt the white chocolate over a water bath and let it cool until lukewarm. In a bowl, mix the mascarpone on low speed and then blend in the melted white chocolate.

  6. Whip the sweet cream until firm and sweeten it with vanilla sugar. Gently and slowly fold the whipped cream into the mascarpone cream with white chocolate using a spatula.

  7. Trim the baked edges of the sponge if necessary to create a neat rectangle with straight sides. Since it’s quite low, carefully slice it horizontally in half. Spread the bottom half with marmalade, then add about half of the cream and spread it evenly over the entire surface. Place the top half of the sponge on the cream.

  8. Refrigerate the pastry for 1 hour, then cut it into pieces. Fill a piping bag with the remaining cream and use it to decorate the individual pieces of pastry. Dust with powdered sugar and serve.

Nutrition Information (Per 100g)

  • Calories: 364.88 kcal
  • Fat: 25.48 g
    • Saturated Fat: 12.47 g
  • Carbohydrates: 28.77 g
    • Sugars: 18.82 g
  • Protein: 6.12 g
  • Fiber: 2.22 g

Advice

Use leftover pastry and cream to prepare a dessert in a glass. First, add some pieces of pastry to the glasses. Follow with a spoonful of marmalade and a bit of cream, covering all the biscuit pieces. Add another layer of biscuit pieces, marmalade, and cream. Chill the dessert well in the refrigerator before serving.