Fruity summer dream: Our recipe for the quick Swiss roll with mango & peach
Our light and airy sponge roll impresses with a creamy quark and cream filling and the tropical sweetness of ripe mangoes and juicy peaches.
Swiss roll with mango and peach
A fine Swiss roll is often considered a small royal discipline among baking enthusiasts – but with our recipe the classic quickly loses its horror. Forget complicated handling or the fear of cracks in the dough: this sponge cake is wonderfully elastic, remains wonderfully fluffy and can be rolled up very easily.
70 minutes
25 minutes
15 minutes
30 minutes
-2 minutes
Cake
bake
vegetarian
Everyday life, summer
€ € € €
Ingredients
for 12 servings
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5 eggs
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150g sugar
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120 g wheat flour (Type 405)
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0.5 tsp baking powder
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2 tbsp cornstarch
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450 g cream
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300 g cream cheese
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1 pack vanilla sugar
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2 packs of cream stiffener
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150 g pulp of 1-2 ripe mangoes
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150 g peach wedges (canned)
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mint
preparation
- Preheat the oven to 200°C and line a baking tray with baking paper. Beat the eggs with 120 g sugar until creamy. Mix the flour with the baking powder and the starch and stir in. Spread the mixture onto the prepared baking tray and bake in the oven for 10-15 minutes. Turn it out onto a clean tea towel sprinkled with the remaining sugar, peel off the baking paper and use the tea towel to roll up the sponge cake from the long side. Allow to cool completely.
- Beat 300 g of the cream with the cream cheese, vanilla sugar and cream until stiff. Cut 100 g of mango pulp and 100 g of peach wedges into small pieces and fold into the cream. Unroll the sponge cake, spread the cream on it and roll up the sponge cake again. Whip the remaining cream until stiff, fill it into a piping bag, pipe it onto the Swiss roll and garnish with the remaining fruit and mint leaves.
Energy and nutritional information for the recipe
| per serving | |
|---|---|
| energy | 1.527 kJ 365 kcal |
| Fat | 25.0g |
| Carbohydrates | 27.0g |
| protein | 6.0g |
