Mini biscuit cake with mango-mascarpone filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add 75 g sugar and 1 packet of vanilla sugar. Add the egg yolks one after the other and stir in. Mix flour and starch, sieve onto the egg foam and fold in loosely. Spread the mixture on a baking tray (approx. 32 x 39 cm) lined with baking paper.

2. 2

   Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. Moisten a clean tea towel with cold water and place on a work surface. Use a knife to remove the sponge cake from the edge of the baking tray and turn it over onto the cloth. Carefully remove the baking paper and let the sponge cake cool down. In the meantime soak gelatine in cold water. Drain mango slices and cut into small cubes. Whip the cream until stiff. Mix mascarpone, quark, lemon peel, 25 g sugar and vanillin sugar. Squeeze the gelatine, dissolve and mix with rum. Stir gelatine into the cream, fold in cream and mango cubes. Cut the sponge cake in half crosswise and cut each half into 4 approx. 8 cm wide strips.

3. 3

   Whip the cream until stiff. Mix mascarpone, quark, lemon peel, 25 g sugar and vanillin sugar. Squeeze the gelatine, dissolve and mix with rum. Stir gelatine into the cream, fold in cream and mango cubes. Cut the sponge cake in half crosswise and cut each half into 4 approx. 8 cm wide strips. Spread the cream on the strips and roll up from the narrow side. Put the rolls in a cool place for about 2 hours. Dust the rolls with icing sugar, cut them in half and place them in the paper cups with the cut surface facing upwards. Heat the jam, pass through a sieve and spread a thin layer of the jam on the cut surface of the tartlets. Keep cool until serving. Makes 16 mini tartlets

4. 4

   Spread the cream on the strips and roll up from the narrow side. Put the rolls in a cool place for about 2 hours. Dust the rolls with icing sugar, cut them in half and place them in the paper cups with the cut surface facing upwards. Heat the jam, pass through a sieve and spread a thin layer of the jam on the cut surface of the tartlets. Keep cool until serving. Makes 16 mini tartlets

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
190 kcal

CARBS
20 g

FATS
9 g

PROTEINS
5 g