Mango Jelly Roll Cake

0
Average: 0 (0 votes)
(0 votes)
Mango Jelly Roll Cake
share Share
print
bookmark_border Copy URL
Health Score:
46 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
320
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie320 cal.(15 %)
Protein8 g(8 %)
Fat23 g(20 %)
Carbohydrates21 g(14 %)
Sugar added10 g(40 %)
Roughage0.6 g(2 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E1.1 mg(9 %)
Vitamin K1 μg(2 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate31 μg(10 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C13 mg(14 %)
Potassium170 mg(4 %)
Calcium90 mg(9 %)
Magnesium16 mg(5 %)
Iron0.7 mg(5 %)
Iodine4 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids13.2 g
Uric acid7 mg
Cholesterol117 mg
Complete sugar17 g

Ingredients

for
16
For the sponge cake
3 eggs
1 egg yolk
75 grams sugar
1 pkg Vanilla sugar
50 grams Pastry flour
15 grams cornstarch
Baking powder
For the filling
6 sheets white gelatin
1 ripe Mango
cream
500 grams Cream quark (40% fat)
3 Tbsps sugar
150 grams Cape gooseberries
2 Tbsps powdered sugar
How healthy are the main ingredients?
sugarsugareggMango

Preparation steps

1.

For the sponge cake, beat eggs, egg yolks and sugar until fluffy. Mix flour, cornstarch and baking powder, sift over batter and fold in. Spread on a baking sheet lined with parchment paper. Bake in preheated 200°C (approximately 400°F) oven for 8 to 10 minutes. Immediately invert pan onto a dish towel sprinkled with powdered sugar. Peel off parchment paper. Roll sponge cake, allow to cool the unroll.

2.

For the filling, soak gelatin in cold water. Peel the mango, cut the flesh from the pit and puree. Whip the cream until stiff. Mix quark, sugar and mango puree. Dissolve gelatin. Stir some of the gelatin into the quark mixture then stir the remaining gelatin. Stir in half of the whipped cream then gently fold in the remaining whipped cream. Rinse Cape gooseberries and cut into slices. Spread the cream filling on the cake. Roll up on the diagonal. Top the exposed cream filling with the gooseberries. Refrigerate the jelly roll about 2 hours. Sprinkle with powdered sugar before serving.