Strawberry-Mango-Biscuit Roll with curd cream

Ingredients

Directions

1. 1

   Grate the zest of the lemon. Squeeze the lemon. Separate the eggs. Beat the egg whites, 1 tbsp. lemon juice and 2 tbsp. water until stiff, adding 100 g sugar. Stir in egg yolks and lemon peel. Mix flour, starch and baking powder.

2. 2

   Sift the flour-mix over the mixture and fold in. Line a baking tray (32 x 39 cm) with baking paper and spread the mixture evenly on it. Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Remove and turn out onto a tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake from the long side and let it cool down. Soak gelatine in cold water. Wash, clean and puree 125 g strawberries. Mix quark, strawberry puree, vanillin sugar, 1 tbsp. lemon juice and 75 g sugar. Melt the squeezed out gelatine in a saucepan. Stir in 4 tbsp. cream, then stir into the rest of the cream. Chill the cream for about 10 minutes until it starts to gel. Cut the mango flesh from the stone, peel and cut into thin strips. Put 14 slices aside.

3. 3

   Mix quark, strawberry puree, vanillin sugar, 1 tbsp. lemon juice and 75 g sugar. Melt the squeezed out gelatine in a saucepan. Stir in 4 tbsp. cream, then stir into the rest of the cream. Chill the cream for about 10 minutes until it starts to gel. Cut the mango flesh from the stone, peel and cut into thin strips. Put 14 slices aside. Whip cream until stiff and fold into the cream. Unroll the sponge cake. Spread half of the cream on the sponge cake, then cover it tightly with the mango slices. Spread the rest of the cream on top and put in a cool place. As soon as the cream starts to gel, roll up tightly from the long side. Put the sponge roll in a cool place for about 4 hours. Halve the remaining strawberries. Dust the sponge roll with icing sugar before serving and decorate with strawberry halves, mango slices and mint

4. 4

   Whip cream until stiff and fold into the cream. Unroll the sponge cake. Spread half of the cream on the sponge cake, then cover it tightly with the mango slices. Spread the rest of the cream on top and put in a cool place. As soon as the cream starts to gel, roll up tightly from the long side. Put the sponge roll in a cool place for about 4 hours. Halve the remaining strawberries. Dust the sponge roll with icing sugar before serving and decorate with strawberry halves, mango slices and mint

5. 5

   waiting time approx. 4 1/2 hours