Enjoy this summer with a very refreshing dessert: a soft sponge cake, filled with cream cheese with a hint of lemon and a combination of tropical fruits like coconut, strawberries, kiwi, and peach. This colorful dessert will become your favorite.
3 packages cream cheese, 190 g each for the filling
1/2 cups whipping cream, for the filling
1/2 cups icing sugar, for the filling
1 tablespoon lime zest, for the filling
1 tablespoon lime juice, for the filling
1/4 cups shredded coconut, toasted
1/4 cups canned peaches, for the filling
1/4 cups strawberries, for the filling, washed, disinfected, and diced
1/4 cups kiwi, diced
strawberries, for decoration
kiwi, for decoration
blueberries, for decoration
peppermint, for decoration
shredded coconut, for decoration
Preparation
1h 20 mins
8 mins
Medium
Preheat the oven to 180°C.
Beat the egg whites with sugar until they double in size. Set aside.
Beat the egg yolks with the rest of the sugar and vanilla essence until they change color, gently fold the whipped egg whites into the yolks.
Add the flour and ground almonds using a sieve to the previous mixture, pour in the melted butter in a thin stream and fold in gently.
Pour the mixture onto a baking sheet lined with parchment paper, spread it out, and bake for 8 minutes.
Sprinkle a little powdered sugar over a kitchen towel and place the sponge cake, remove the paper and roll it while still warm, let it cool.
For the filling, beat the cream cheese with the whipping cream, powdered sugar, lemon zest, lemon juice, and divide into two parts.
Unroll the roll and add one part of the filling, using a spatula spread it, add the grated coconut, peach, strawberries, and kiwi. Roll it up again and refrigerate for 1 hour.
Cover with the rest of the filling, decorate with the fruit, mint, and coconut. Serve and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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