Rocambole with Plum Filling

Name: Rocambole with Plum Filling
Total time: 30 min
Yield: 10
Ingredients: Butter for greasing; For the dough; 4 eggs (separated whites and yolks); â cups of all-purpose flour; â cups of wheat flour; 1 teaspoon of active dry yeast; 1 teaspoon of vanilla extract; For the filling; â cup of heavy cream; 1 â cup of pitted and pureed plums (360g); 2 tablespoons of all-purpose flour to dust

1
Butter for greasing
2
For the dough
3
4 eggs (separated whites and yolks)
4
â cups of all-purpose flour
5
â cups of wheat flour
6
1 teaspoon of active dry yeast
7
1 teaspoon of vanilla extract
8
For the filling
9
â cup of heavy cream
10
1 â cup of pitted and pureed plums (360g)
11
2 tablespoons of all-purpose flour to dust

Ingredients

1
Butter for greasing
2
For the dough
3
4 eggs (separated whites and yolks)
4
â cups of all-purpose flour
5
â cups of wheat flour
6
1 teaspoon of active dry yeast
7
1 teaspoon of vanilla extract
8
For the filling
9
â cup of heavy cream
10
1 â cup of pitted and pureed plums (360g)
11
2 tablespoons of all-purpose flour to dust

Directions

1
Preheat the oven to 250°C (very hot)
2
Grease a baking dish with butter, measuring 26 cm x 40 cm. Reserve
3
Prepare the dough: in a stand mixer, beat the egg whites until fluffy
4
Add the all-purpose flour and yeast, beating continuously and adding the egg yolks one by one, until a soft mixture is achieved
5
Sift over the top the wheat flour with yeast and mix slowly with a spatula
6
Add the vanilla extract and mix
7
Transfer to the prepared baking dish and bake for 15 minutes, or until the dough turns golden brown and releases from the edges
8
Prepare the filling: in a blender, blend the heavy cream with plums until thickened
9
Unmold the dough onto a lightly floured surface, spread the filling on top, and roll it up along the shorter side with the help of a cloth, forming the rocambole.