Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Super-quick sponge mixture
Mango cream
To decorate
How it's done
Super-quick sponge mixture
Beat the egg whites and salt until stiff using the whisk on a hand mixer. Gradually add the sugar and continue beating until the egg whites turn glossy. Whisk in the egg yolks. Sieve in the flour, carefully fold in with the carrots using a rubber spatula. Spread the sponge mixture into a rectangle (approx. 5 mm thick) on a baking tray lined with baking paper.
Bake for approx. 7 mins. in the centre of an oven preheated to 220°C. Sprinkle sugar onto a tea towel. Remove the sponge from the oven, tip out onto the towel, wipe the baking paper with a damp towel, carefully peel away the paper. Cover the sponge immediately with the upturned tray, leave to cool.
Mango cream
Stir the mascarpone, sugar and vanilla sugar until smooth, carefully fold in the whipped cream. Spread 3/4 of the cream over the sponge, arrange the mango on top, tightly roll up the roulade. Spread the remaining cream over the roulade.
To decorate
Sprinkle the biscuit crumbs on top of the roulade
How-tos
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