Mango-Papaya Jelly Roll
Exotic fruits provide many vitamins, the carambola is also rich in trace elements and minerals. The vitamins C, B12 and provitamin A, which are present in each slice at over 20 percent of the optimal daily intake, should be emphasized here. Vitamin B12 is involved in the formation of red blood cells and helps to build the nervous system.
Papaya contains an enzyme that breaks down protein and is therefore good for digestion. As it also "attacks" gelatine, this sponge roll is intended for immediate consumption and should not be left standing for any longer. So do not prepare it the day before when you are expecting guests!
(Percentage of daily recommendation)
|Calorie||182 kcal||(9 %)|
|Protein||7 g||(7 %)|
|Fat||3 g||(3 %)|
|Carbohydrates||31 g||(21 %)|
|Sugar added||14 g||(56 %)|
|Roughage||1.5 g||(5 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||0.5 μg||(3 %)|
|Vitamin E||0.8 mg||(7 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||1.9 mg||(16 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||31 μg||(10 %)|
|Pantothenic acid||0.6 mg||(10 %)|
|Biotin||7.9 μg||(18 %)|
|Vitamin B₁₂||0.6 μg||(20 %)|
|Vitamin C||25 mg||(26 %)|
|Potassium||211 mg||(5 %)|
|Calcium||82 mg||(8 %)|
|Magnesium||23 mg||(8 %)|
|Iron||0.9 mg||(6 %)|
|Iodine||6 μg||(3 %)|
|Zinc||0.6 mg||(8 %)|
|Saturated fatty acids||0.9 g|
|Uric acid||13 mg|
- 3 eggs
- 1 pinch salt
- 4 ounces cane sugar
- 4 ounces Pastry flour
- 1 ounce cornstarch
- 4 sheets gelatin
- ½ Lime
- 11 ounces Yogurt (low-fat)
- 5 ounces Quark
- liquid Sweetener
- 1 small ripe Mango (about 300 grams)
- ½ ripe Papaya (about 200 grams)
- 1 Star fruit
- 2 tablespoons powdered sugar (about 20 grams)
Separate the eggs. Beat egg whites and salt in a large bowl with a hand mixer until stiff, then gradually add 100 grams (approximately 1/2 cup) sugar. Mix in egg yolks.
Mix flour and cornstarch in a bowl. Sift over beaten eggs and fold in with a whisk.
Line a baking sheet with parchment paper and spread the batter on it evenly with an offset spatula. Bake on middle rack of preheated overn at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, 8-10 minutes.
Sprinkle a kitchen towel with the remaining sugar and invert the cake onto it.
Peel off parchment and roll up the cake, incorporating the kitchen towel. Cool completely on a wire rack.
Meanwhile, soak the gelatin in a bowl filled with plenty of cold water.
Rinse lime, wipe dry and finely grate zest. Squeeze juice from lime.
Stir together yogurt and quark with lime juice and zest until smooth. Add sweetener to taste. Beat with the hand mixer until foamy.
Peel mango and papaya. Cut mango into slices around pit. Remove seeds from papaya.
Cut half of mango and papaya into small cubes. Puree the remaining fuit in a tall vessel using an immersion blender.
Rinse the carambola, wipe dry and cut into slices. Reserve some slices for garnish and finely dice the rest.
Heat fruit puree in a small pot. Add softened gelatin and dissolve while stirring.
Stir 2 tablespoons into the yogurt mixture, then stir in the rest of the mixture. Remove from heat and let filling cool slightly.
Once the filling starts to set, unroll the cake gently and then spread filling on the cake with the spatula.
Spread the fruit cubes on the filling and roll up the cake again into a firm log (do not incorporate towel). Refrigerate until filling is completely set, at least 2 hours.
Place the jelly roll on a plate. Dust with powdered sugar, garnish with caramola slices, slice and serve.