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Mango-Papaya Jelly Roll

with Yogurt Cream
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Mango-Papaya Jelly Roll

Mango-Papaya Jelly Roll - Fresh fruit, tangy yogurt and tender cake - a sure winner

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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
182
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie182 kcal(9 %)
Protein7 g(7 %)
Fat3 g(3 %)
Carbohydrates31 g(21 %)
Sugar added14 g(56 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate31 μg(10 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C25 mg(26 %)
Potassium211 mg(5 %)
Calcium82 mg(8 %)
Magnesium23 mg(8 %)
Iron0.9 mg(6 %)
Iodine6 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.9 g
Uric acid13 mg
Cholesterol73 mg
Development of this recipe:

Ingredients

for
10
Ingredients
3
1 pinch
4 ounces
4 ounces
1 ounce
4 sheets
½
11 ounces
5 ounces
liquid Sweetener
1
small ripe Mango (about 300 grams)
½
ripe Papaya (about 200 grams)
1
2 tablespoons
Powdered sugar (about 20 grams)
Preparation

Kitchen utensils

1 large Bowl, 1 Hand mixer, 1 Bowl, 1 Fine-mesh sieve, 1 Whisk, 1 Baking sheet, 1 Parchment paper, 1 Offset spatula, 1 Kitchen towel, 1 Wire rack, 1 Fine grater, 1 Cutting board, 1 Wooden spoon, 1 Small knife, 1 Immersion blender, 1 Tablespoon, 1 Tea strainer, 1 Large knife, 1 Citrus juicer, 1 Medium bowl, 1 Rubber spatula, 1 Paper towel, 1 deep bowl

Preparation steps

1.
Mango-Papaya Jelly Roll preparation step 1

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.

2.
Mango-Papaya Jelly Roll preparation step 2

Mix flour and cornstarch in a bowl. Sift over beaten eggs and fold in with a whisk.

3.
Mango-Papaya Jelly Roll preparation step 3

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.

4.
Mango-Papaya Jelly Roll preparation step 4

Sprinkle a kitchen towel with the remaining sugar and invert the cake onto it.

5.
Mango-Papaya Jelly Roll preparation step 5

Peel off parchment and roll up the cake, incorporating the kitchen towel. Cool completely on a wire rack.

6.
Mango-Papaya Jelly Roll preparation step 6

Meanwhile, soak the gelatin in a bowl filled with plenty of cold water.

7.
Mango-Papaya Jelly Roll preparation step 7

Rinse lime, wipe dry and finely grate zest. Squeeze juice from lime.

8.
Mango-Papaya Jelly Roll preparation step 8

Stir together yogurt and quark with lime juice and zest until smooth. Add sweetener to taste. Beat with the hand mixer until foamy.

9.
Mango-Papaya Jelly Roll preparation step 9

Peel mango and papaya. Cut mango into slices around pit. Remove seeds from papaya.

10.
Mango-Papaya Jelly Roll preparation step 10

Cut half of mango and papaya into small cubes. Puree the remaining fuit in a tall vessel using an immersion blender.

11.
Mango-Papaya Jelly Roll preparation step 11

Rinse the carambola, wipe dry and cut into slices. Reserve some slices for garnish and finely dice the rest.

12.
Mango-Papaya Jelly Roll preparation step 12

Heat fruit puree in a small pot. Add softened gelatin and dissolve while stirring.

13.
Mango-Papaya Jelly Roll preparation step 13

Stir 2 tablespoons into the yogurt mixture, then stir in the rest of the mixture. Remove from heat and let filling cool slightly.

14.
Mango-Papaya Jelly Roll preparation step 14

Once the filling starts to set, unroll the cake gently and then spread filling on the cake with the spatula.

15.
Mango-Papaya Jelly Roll preparation step 15

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.

16.
Mango-Papaya Jelly Roll preparation step 16

Place the jelly roll on a plate. Dust with powdered sugar, garnish with caramola slices, slice and serve.