Mango-raspberry biscuit roll

Ingredients

Directions

1. 1

   Beat the eggs, 4 tablespoons of water and 1 pinch of salt with the whisk of the hand mixer until stiff, adding 100 g of sugar at the end. Mix flour, starch and baking powder, sieve over the egg mixture and fold in. Line a baking tray (approx. 32 x 39 cm) with baking paper. Add the mixture and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes

2. 2

   Remove the baking tray from the oven, turn the sponge cake onto a tea towel sprinkled with sugar, carefully remove the baking paper. Roll up from one long side with the tea towel, let it cool down for about 1 hour

3. 3

   Soak gelatine in cold water. Cut mangoes from the stone. Peel the flesh, dice 1 mango and cut 1 lengthwise into thin slices. Finely puree half of the mango cubes with a hand blender and mix with quark, yoghurt, vanillin sugar, 3 tbsp. sugar. Squeeze out the gelatine, dissolve, stir in 3 tbsp. quark mixture, then stir into the remaining mixture, chill for approx. 10 minutes until the cream begins to gel

4. 4

   Whip the cream with the whisks of the hand mixer until stiff. Fold cream first, then mango into the quark

5. 5

   Unroll the sponge cake, spread the cream evenly on top. Spread raspberries on top, chill for about 10 minutes. Roll up the sponge cake from the long side with the help of a cloth, put in a cool place for about 2 hours. Cover the roll with the mango slices and cut into pieces

6. 6

   waiting time approx. 3 1/4 hours