Swiss Roll with Mango Mascarpone Filling

the biscuit

1. You start by separating the eggs. The total weight of the eggs should correspond to 230 ml. Later, add about 30 ml of water to the missing amount. They add the water to the egg yolk later. So, off you go, set your food processor to ON – medium level. The food processor should run through the whole time – so it becomes a wonderful airy sponge cake at the end.
2. Start by whipping the egg white. Add a pinch of salt at the beginning and a little sugar at the end. Nice and frothy – whip hard. Then it goes on with the egg yolk – plum these pieces into the egg whites (with the additional weight water and about 20-30 grams of powdered sugar) and stir with and with the egg whites to a creamy mass. You should plan about 10-12 minutes for this. This is exactly why I stir and mix in my food processor. When the dough is ready (in its correct consistency), switch off the machine and switch on the oven.

Preheat the oven to 230 degrees O / U heat.

1. Mix flour with starch and baking powder, sift it over the egg mixture and then – SHORT – fold it in. Check that there are no lumps in the dough and then place them directly on a baking sheet lined with baking paper if you do not want to bake with colored dough. Spread well and evenly with a spatula or angled palette. Place in the oven immediately.
2. If you want to color the dough – then it is advisable not to stir in the color for too long, otherwise the dough will lose too much of its volume. I’m doing it in three colors today. So I divide the dough into 3 portions (another 2 bowls). I pour two colors into a piping bag with a double chamber and the third color into another piping bag. Now spray evenly onto the baking sheet if you think so. Then immediately put in the oven.
3. IMPORTANT NOTE: >>>>> You should always bake the dough for the Swiss roll on top / bottom heat, otherwise the biscuit will dry out and break later. The maximum baking time for the biscuit is 8-10 minutes. The baking time depends on the height of the spread dough.
4. Now place a piece of baking paper on your work surface and sprinkle it with a little sugar. As soon as your sponge cake is baked, take it out of the oven and from the tray immediately. To do this, grasp the end of the baking paper on the tray with both hands and place it upside down on the prepared second baking paper. Now very quickly – remove the paper from the biscuit and put on a clean kitchen towel. Take a wire rack and place it on the biscuit. Now turn the whole thing again by 180 degrees and if you have done everything correctly, the fresh baking paper is now on top.
5. Leave the biscuit in this way until it is ready to be rolled up.

Time to stir the filling

1. After the mango has been peeled and pitted, put it in a hexler / blender. Scatter the Gelatine Fix over and add all the ingredients listed except for the fruit spread. Mix well for 2-3 minutes. Finished !!! Put it in the freezer for 10 minutes so that the mass tightens. During this time you will start to prepare your Swiss roll.
2. Take off the paper (it can be easily removed) and spread fruit spread (or jam) on the sponge cake. Please make sure to coat it very evenly so that the roll looks nice later.

Now the role

1. Mango mixture – spread evenly. It works best with an angled pallet. Try to stay one or two centimeters away from the edge, as rolling up and pressing down could cause the mass to escape to the side.

It starts = roll up.

1. You start to roll up on the wider side by turning the edge tightly. Then roll up the whole sponge cake piece by piece (see pictures). Now place the roll on the kitchen towel and hold the roll all around with both hands to press it down. Not too tight – then it will break. If the roll is well formed, cover it and put it in the refrigerator for 2 hours.
2. After the cooling time, I made the decoration. Finished !

Sweet greetings from “Grandma Spoon” aka Biggi ♥