Take advantage of mango season! Prepare this delicious and refreshing dessert, which consists of a delicious orange sponge cake filled with cream cheese and mango. Its tropical flavor will delight everyone and definitely makes it an ideal dessert to enjoy in summer.
380 grams cream cheese, (2 packages) for the filling
1/2 cups icing sugar, for the filling
1/4 cups whipping cream, for the filling
6 mangoes, cut into small cubes, for the filling
icing sugar, for decoration
mango, in cubes for decoration
peppermint, for decoration
Preparation
1h
8 mins
Low
Preheat the oven to 180 °C.
Separate the egg whites from the Huevo San Juan® yolks.
Beat the Huevo San Juan® egg whites with ¼ cup of sugar until they double in size. Set aside.
Beat the Huevo San Juan® yolks with the remaining sugar and orange zest until they change color. Gently and gradually fold the whipped egg whites into the yolks, being careful not to deflate them too much.
Using a sieve, add the flour to the previous mixture and pour in the melted butter in a thin stream; mix and integrate.
Pour onto a baking sheet lined with greased paper, spread with a spatula, and bake for 8 minutes.
Remove from the oven and place the sponge cake on a cloth with powdered sugar. Roll it up while hot and let it cool rolled.
For the filling, beat the cream cheese with the powdered sugar until fully integrated, add the whipping cream and beat for 3 more minutes.
Unroll the sponge cake and spread half of the cream using a spatula, covering the entire cake, add the mango cubes and roll carefully so it doesn't break.
Cover the roll on the outside with the remaining cream and, using a serrated scraper, lightly run it over the cake, creating waves for a beautiful finish. Decorate with mango and mint.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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