Mango-lemon biscuit roll

Name: Mango-lemon biscuit roll
Cook time: 40 min
Total time: 40 min
Yield: 15
Ingredients: 3 Eggs (size M); 200 g Sugar; 1 pinch Salt; 100 g Flour; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 50 ml Milk; 1 can(s) (425 ml) Mango; 6 sheets white gelatine; 450 g clotted cream; 2 TABLESPOONS Lemon juice; 1 package Vanillin sugar; 150 g Whipped cream; 1 TABLESPOON Icing sugar; baking paper; 7-10 Tbsp Mint and lemon slices

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 15

3 Eggs (size M)
200 g Sugar
1 pinch Salt
100 g Flour
25 g Cornstarch
1 1/2 TSP. Baking Powder
50 ml Milk
1 can(s) (425 ml) Mango
6 sheets white gelatine
450 g clotted cream
2 TABLESPOONS Lemon juice
1 package Vanillin sugar
150 g Whipped cream
1 TABLESPOON Icing sugar
baking paper
7-10 Tbsp Mint and lemon slices

Directions

1
Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until thick and creamy white. Mix the flour, starch and baking powder and alternately stir into the egg foam mixture with the milk. Place on a baking tray lined with baking paper and smooth down. Bake in a preheated oven (electric range: 225 °C/ convection oven: not suitable/ gas: level 4) for 7-8 minutes. In the meantime, pour the mango into a sieve and drain well. Remove the sponge cake from the oven, immediately turn out on a damp tea towel and peel off the baking paper.
2
Fold the protruding sides of the tea towel to the middle. Let it cool down. In the meantime, soak gelatine in cold water. Finely dice the mango. Mix sour cream, lemon juice, vanillin sugar and 75 g sugar. Squeeze the gelatine and melt it in a small pot at low heat. Remove from the stove. Stir in 2-3 tablespoons of the sour cream drop by drop, then run into the rest of the cream, stirring constantly. Chill for 3-5 minutes until the mixture begins to gel. In the meantime, whip the cream until stiff. Fold the cream into the gelling mass.
3
Remove from the stove. Stir in 2-3 tablespoons of the sour cream drop by drop, then run into the rest of the cream, stirring constantly. Chill for 3-5 minutes until the mixture begins to gel. In the meantime, whip the cream until stiff. Fold the cream into the gelling mass. Spread on the sponge cake plate, leaving a rim of just under 1 cm wide. Sprinkle mango evenly on top. Roll up the sponge cake from the long side. Refrigerate for about 3 hours. Then dust with icing sugar and cut into slices. Decorate with mint and lemon slices
4
Spread on the sponge cake plate, leaving a rim of just under 1 cm wide. Sprinkle mango evenly on top. Roll up the sponge cake from the long side. Refrigerate for about 3 hours. Then dust with icing sugar and cut into slices. Decorate with mint and lemon slices
5
waiting time approx. 3 hours