Buttermilk mango biscuit roll

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tbsp. cold water until stiff, add 50 g sugar. Beat the egg yolks and 50 g sugar with the whisk of the hand mixer until stiff. Mix starch, flour, cocoa powder and baking powder. Sift the flour mixture over the egg yolk mixture and fold in. Stir in 1/3 of the egg whites. Carefully fold in the remaining beaten egg white

2. 2

   Spread the mixture on a baking tray lined with baking paper. Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 8 minutes. Remove and turn out onto a tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake with the tea towel and let it cool down

3. 3

   Soak gelatine in cold water. Halve the mango, cut the flesh off the stone, peel and dice. Dissolve gelatine over a hot water bath. Stir 4 tablespoons of buttermilk into the gelatine, then stir into the rest of the buttermilk. Chill buttermilk for about 20 minutes until the mixture begins to gel. Stir in yoghurt, grated coconut and mango. Whip the cream until stiff, pour in 100 g sugar and fold in

4. 4

   Unroll the sponge cake and spread with the cream, leaving about 1 cm free on the upper long side. Roll up the sponge cake from the lower long side and chill for approx. 2 hours. Decorate roulade with coconut chips, cut open and arrange on a plate

5. 5

   Picture 02: without coconut chips

6. 6

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
190 kcal

CARBS
21 g

FATS
9 g

PROTEINS
5 g