Exotic biscuit roll with coconut

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff and finally pour in 100 g sugar and vanillin sugar. Add egg yolks one after the other and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully.

2. 2

   Spread the sponge cake mixture on a baking tray (approx. 33x37 cm) lined with baking paper and bake in a preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. Remove the finished sponge cake from the edge with a knife and turn it over onto a damp tea towel sprinkled with sugar.

3. 3

   Carefully peel off the baking paper and beat the tea towel over the edges of the dough. Let it cool down. Soak gelatine in cold water. Drain mango and papaya well on a sieve. Cut half of the fruit into small cubes.

4. 4

   Puree the remaining fruit, passion fruit juice and remaining sugar, except for a teaspoon. Squeeze the gelatine, dissolve it and mix with the pureed fruits. Chill for 5-10 minutes. In the meantime, whip 250 g whipped cream until stiff.

5. 5

   Mix the cream and fruit puree and refrigerate for another 10 minutes. Spread the fruit cream on the sponge cake plate, sprinkle with diced fruit and press down lightly. Roll up the sponge cake plate with the help of a tea towel.

6. 6

   Put in a cool place for about 4 hours. Roast the grated coconut in a pan without fat and let it cool down. Whip the rest of the cream, sugar and cream firmener until stiff. Finally add the coconut liqueur. Spread the cream loosely on the sponge roll and sprinkle with grated coconut and coconut chips.

7. 7

   Cut the roll into 8-10 cake pieces and keep cool until serving. Decorate with physalis and mint and serve dusted with icing sugar. Results in about 10 pieces.

Nutrition Facts

KCAL
450 kcal

CARBS
40 g

FATS
28 g

PROTEINS
8 g