Ingredients with Measurements:
-1/2 cup all-purpose flour
-1/4 teaspoon baking powder
-1/4 teaspoon salt
-2 large eggs
-1/4 cup granulated sugar
-1/4 cup unsweetened coconut flakes
-1/2 cup mango puree
-1/4 cup heavy cream
-1/4 cup confectioners' sugar
-1/4 cup toasted coconut flakes
Special Equipment Needed:
-Baking sheet
-Parchment paper
-Electric mixer
-Whisk
-Spatula
-Rolling pin
-Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the eggs and granulated sugar with an electric mixer until light and fluffy.
4. Add the flour mixture to the egg mixture and mix until just combined.
5. Spread the batter onto the parchment-lined baking sheet and bake for 12 minutes, or until golden brown.
6. Let the cake cool completely.
7. In a medium bowl, mix together the mango puree, heavy cream, and confectioners' sugar until smooth.
8. Spread the mango mixture over the cooled cake.
9. Sprinkle the toasted coconut flakes over the mango mixture.
10. Roll the cake up into a log shape.
11. Brush the top of the log with melted butter and sprinkle with the unsweetened coconut flakes.
12. Refrigerate for 1 hour before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 210
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients
-For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
-For the heavy cream, you can use coconut cream or almond milk.
-For the mango puree, you can use any other type of pureed fruit.
Variations:
-You can add other fruits such as raspberries or blueberries to the mango puree.
-You can also add nuts such as almonds or walnuts to the toasted coconut flakes.
Tips and Tricks:
-Make sure the cake is completely cooled before spreading the mango mixture over it.
-Be sure to refrigerate the cake for at least 1 hour before serving.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds before serving.
Presentation Ideas:
Serve the Coconut-Mango Schaumrolle on a platter with fresh fruit and a dollop of whipped cream.
Garnishes:
Garnish with fresh mint leaves or toasted coconut flakes.
Pairings:
Pair with a glass of white wine or a cup of coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit salad or a green salad.
Troubleshooting Advice:
If the cake is not baking evenly, cover the edges with foil to prevent them from burning.
Food Safety Advice:
Make sure all ingredients are fresh and not expired before using.
Food History:
Schaumrolle is a traditional German dessert that is made with a light sponge cake and a creamy filling. It is usually served with fresh fruit or a dollop of whipped cream.
Flavor Profiles:
This Coconut-Mango Schaumrolle has a light and fluffy texture with a sweet and creamy flavor. The mango puree and coconut flakes add a tropical twist to the classic dessert.
Serving Suggestions:
Serve the Coconut-Mango Schaumrolle as a dessert after a meal or as a snack. It can also be served with ice cream or a dollop of whipped cream.
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