Description
I want to share with you a delicious recipe of biscuit roll. The sponge puff and soft. Cream here cream and very light. Mango makes the taste of the cake more colorful and festive. Treat yourself and loved ones in the day on March 8!! Think a piece of this wonderful cake with light cream and mango in the middle, as the sunshine will not hurt any body!
Ingredients
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Chicken egg
4 piece
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Sugar
200 g
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Flour
90 g
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Leavening agent
0.5 tsp
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Vanilla
1 pinch
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Sour cream
500 g
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Mango
2 piece
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Salt
1 pinch
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Powdered sugar
1 Tbsp
Cooking
In a bowl break the eggs and beat to a foam. Gradually add sugar and beat 5-7 minutes until fluffy, dense foam.
Sift the flour with the baking powder, vanilla and salt. Add in stages to the egg mass. To disturb gently with a spatula from the bottom up.
Baking tray lay baking paper or silicone Mat and pour the batter, flatten. Bake in preheated oven at T 180 ° C,10-12 minutes.
Biscuit remove from oven and flip over on a clean towel dusted with powdered sugar. Gently remove the paper. Roll up the cake in a roll right with a towel. Allow to cool in this condition.
Meanwhile, make cream. Before you throw the sour cream in a cheesecloth, tie and hang to drain excess fluid. (I do overnight). It turns out like cream cheese. To release the milk from the cheesecloth and whip it with sugar. Add sugar to taste. I added a couple of tablespoons of the syrup from the mangoes.
Mango cut into cubes.
The cooled cake to deploy and lubricate sour cream. On the edge to put the pieces of mango. Roll into a tight roll, starting from the edge where mango. Put into the refrigerator so that the roll is well soaked.
Roll cut into portions and sprinkle with powdered sugar. Bon appetit!
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