Baking · Finnish

Mango-passion fruit swiss roll

Name: Mango-passion fruit swiss roll
Cook time: 75 min
Total time: 75 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 4 eggs; 1.5 dl sugar; 1 dl wheat flour; 1 dl potato starch; 1 tsp baking powder; 1 ripe mango; 1 can pineapple-passion fruit-peach jam 390 g; 2 carton lactose-free whipping cream à 2 dl; 2 tub lactose-free quark à 250 g; 0.75 dl sugar; 1 tsp vanilla sugar; 2 passion fruit; lemon balm

Wonderful mango-passion fruit swiss roll charms with a fresh fruit filling and a soft sponge – the perfect eye-catcher for the coffee table!

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Whip the eggs and sugar into a fluffy foam.
2
Mix the wheat flour, potato starch, and baking powder together. Gently fold the dry ingredients into the foam.
3
Spread the batter onto a baking sheet lined with baking paper. Bake at 225 °C on the middle rack of the oven for about 6 minutes.
4
Invert the baked sponge onto a sheet of baking paper sprinkled with sugar. Remove the baking paper used for baking and let the sponge cool.
5
Cut the mango flesh from both sides of the flat pit and scoop it out of the skin. Save one half for decoration. Dice the other half and the fruit surrounding the pit into small (approx. 0.5 × 0.5 cm) cubes. Place the mango cubes in a bowl.
6
Spread the jam over the cooled sponge. Leave a few centimeters along the long edge of the sponge without filling.
7
Whip the cream and mix in the quark, sugar, and vanilla sugar. Take half of the whipped cream-quark mixture and mix it with the mango cubes for the filling.
8
Spread the filling over the jam and roll tightly into a log.
9
Place the remaining whipped cream-quark mixture into a piping bag fitted with a round nozzle. Pipe over the entire swiss roll. Decorate with passion fruit wedges, mango pieces, and lemon balm leaves.
10
Let the swiss roll rest in the fridge for at least 30 minutes before serving.