Biscuit Roll With Mango Cream – A home-baked, well-chilled biscuit roll filled with mango cream is generally out of print at every coffee hour. A recipe that suits once eaten while relaxing and just try it with this food cara membuat kerupuk original recipes from Indonesia.

Ingredients: for 10 – 12 biscuit slices

For the biscuits:

  • 4 egg yolks
  • 3 tbsp of lukewarm water
  • 80 g of sugar
  • 4 egg white
  • 1 pinch of salt
  • 80 g of flour type 405
  • 40 g foodstuff
  • ½ tsp baking powder

For the mango cream:

  • 350 g of mature mango
  • 2 tablespoons of orange juice or apple juice
  • 1 teaspoon lemon juice
  • 4 sheets of white gelatin
  • 400 g whipped cream
  • 2 pack vanilla sugar
  • 2 packs of creamy powder
  • 80 g of sugar


  1. For the preparation of this recipe of biscuit roll with mango cream first the biscuit mass should be baked.
  2. To do this, spread the large baking tray from the oven with a little grease, place a large baking paper over it.
  3. Preheat oven to 190 ° C.
  4. 4 Separate eggs in egg yolk and egg whites and place in two different mixing bowls.
  5. Mix the egg white with a small pinch salt with the stirring sticks from the electric hand mixer to a firm egg.
  6. Add 3 tablespoons of lukewarm water to the 4 egg yolks and quickly stir thoroughly with the stirring bars.
  7. Gradually let the sugar trickle in and continue stirring until a thick white foamy egg mass has formed.
  8. Switch off the mixer and continue with a mixing spoon or snow beaker.
  9. Mix the flour with the baking powder and the foodstuffs. Transfer it to a flour sieve and sprinkle over the foam of the egg. Add about 2/3 of the solid ice-cream and mix it into an airy, loose biscuit. Finally, loosen the remaining egg whisk loosely, evenly with a snow beaker.
  10. Place the sponge cake immediately on the middle of the paper baking sheet and spread evenly over the plate.
  11. Brush the baking tray quickly into the middle of the preheated oven at 190 ° C and bake with an upper / lower heat for approx. 10 – 12 minutes to a light biscuit dough plate.
  12. Wash a kitchen towel (without fabric softener) under cold water and place it on the table.
  13. Hold the baked baking tray, which has been baked, on the papers with the hands and then turn the paper upwards onto the damp kitchen towel.
  14. Carefully pull off the baked baking paper quickly.
  15. Slightly lift the biscuit plate with the kitchen cloth and roll it into a sponge roll. The end of the roll should be at the bottom.
  16. Cover the sponge for about 2 minutes with a damp cloth. Then remove the cover again and allow the sponge roll to evaporate well and allow to cool.

For the mango cream filling:

  1. From the 350 g of mango, remove about 100 g, cut into very small cubes, sprinkle with 1 tsp of lemon juice and set aside.
  2. Cut the rest of the mango into coarse pieces, transfer into a small mixing vessel and purge with the bar blender.
  3. Stir gelatine in cold water for 10 minutes.
  4. Whipped cream with vanilla sugar, creamy powder and 80 g of sugar to a firm whipped cream, then cool.
  5. In a smaller saucepan dissolve the lightly pressed gelatine leaves together with 2 tablespoons juice (do not boil).
  6. Immediately pull the pot aside, and stir 1 tbsp of the mango puree with a snow bean under the gelatine. Then quickly add 2 tbsp of the fruit puree.
  7. Mix the whole gelatin content from the pot with the remaining mango puree to a uniform mass and allow to briefly thicken.
  8. Place the thickened fruit puree on the cold whipped cream and either mix briefly with the stirring rods or with a snow bean to form a mango cream.
  9. Remove approximately 1/3 of the mango cream and cool to the side for the later spreading of the biscuit roll.
  10. Carefully unroll the well-chilled biscuit roll with your hands.
  11. Sprinkle the sponge cake with the mango cream.
  12. Spread the small pieces of mango to the side at the bottom of the roll and roll the coated biscuit plate from the sides into a roll. The end of the roll should be at the bottom.

Brush the biscuit roll all over the surface with the mango cream, and leave it covered for at least a few hours, even better, overnight in the refrigerator. Just before serving, you can garnish the sponge roll with fresh mango or lime pieces.