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🍰 Fruity Sponge Roll with Mango and Papaya

182 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 1 Pinch Salt
• 120 g Cane Sugar
• 120 g Flour
• 30 g Cornstarch
• 4 Sheets White Gelatin
• 0.5 Lime
• 300 g Yogurt (1.5 % Fat)
• 150 g Curd Cheese
• liquid Sweetener
• 300 g small ripe Mango (1 small ripe Mango)
• 200 g ripe Papaya (0.5 ripe Papayas)
• 1 Starfruit
• 20 g Powdered Sugar (2 Tbsp)

Instructions

1. 1. Separate the eggs. Put the egg whites and a pinch of salt into a large bowl.
2. 2. Beat the egg whites stiff using a hand mixer.
3. 3. Stir in 100 grams of sugar gradually into the egg whites.
4. 4. Stir the egg yolks briefly into the egg white mixture.
5. 5. Mix flour and starch in a separate bowl.
6. 6. Sift the flour mixture over the egg whites.
7. 7. Gently fold the flour mixture into the egg whites using a whisk.
8. 8. Line a baking sheet with baking paper.
9. 9. Spread the batter evenly on the sheet using a spatula.
10. 10. Bake the dough at 200 degrees conventional heat (or 180 degrees fan-forced) for 8 to 10 minutes.
11. 11. Sprinkle the remaining sugar over a kitchen towel.
12. 12. Invert the baked dough sheet onto the prepared towel.
13. 13. Carefully peel off the baking paper.
14. 14. Roll the sponge cake lengthwise using the towel.
15. 15. Let the roll cool completely on a wire rack.
16. 16. Soak the gelatin in plenty of cold water.
17. 17. Rinse the lime with hot water and dry it.
18. 18. Finely grate the zest of the lime.
19. 19. Squeeze the juice of the lime.
20. 20. Stir yogurt and quark cheese smooth with lime juice and zest.
21. 21. Season the cream to taste with sweetener if desired.
22. 22. Beat the yogurt mixture until frothy with a hand mixer.
23. 23. Peel the mango and the papaya.
24. 24. Cut the mango flesh into thick slices from the stone.
25. 25. Remove the seeds from the papaya.
26. 26. Dice half of the fruit flesh into small cubes.
27. 27. Puree the remaining part of the fruit flesh with a stick blender.
28. 28. Wash the carambola and slice it.
29. 29. Set aside some carambola slices for garnishing.
30. 30. Finely dice the rest of the carambola.
31. 31. Warm the fruit puree in a small saucepan.
32. 32. Squeeze the soaked gelatin.
33. 33. Dissolve the gelatin in the warm puree while stirring.
34. 34. First stir 2 tablespoons of the yogurt cream into the puree.
35. 35. Warm this mixture briefly and then stir in the rest of the yogurt cream.
36. 36. Remove the cream from the heat and let it cool slightly.
37. 37. Wait until the cream begins to set.
38. 38. Carefully unroll the cooled sponge cake.
39. 39. Spread the cream evenly over the sponge cake.
40. 40. Distribute the fruit cubes over the cream.
41. 41. Roll the sponge cake tightly.
42. 42. Place the roll in the refrigerator for at least 2 hours.
43. 43. Take the roll out of the refrigerator and place it on a plate.
44. 44. Dust powdered sugar over the roll using a tea sieve.
45. 45. Garnish the roll with the reserved carambola slices.
46. 46. Slice the roll and serve.

Nutrition per serving

• kcal: 182
• Protein: 7 g · Fett/Fat: 3 g · Carbs: 31 g