MANGO & PASSION
FRUIT SWISS ROLL
for one roll cake, 25 cm long
Mango & Passion Fruit Swiss Roll
for one roll cake, 25 cm long
NEUTRAL GEL
Ingredients Total weight: ~ 200 g 100%
• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%
1. Pour water into a saucepan and heat it to 30 °C / 86 °F.
2. Mix together the sugar (2) and pectin NH.
3. Add the pectin and sugar (2) mixture to the saucepan filled with
water while whisking constantly.
4. Bring everything to a boil over medium heat, whisking occasionally.
5. Once the mixture boils, add the glucose syrup and sugar (1).
6. Add the citric acid. If desired, it can be replaced with
1.5 g of lemon juice.
7. Let the mixture simmer over medium heat for about 3 minutes.
8. Strain the gel into a clean container, cover it with plastic wrap
touching the surface of the gel, and put it in the fridge.
9. Leave the neutral gel to stabilize in the fridge at 4 °C / 39 °F for
at least 6 hours.
10. Heat the gel to 60–70 °C / 140–158 °F before use and dilute it
with 10–20% of water, depending on how you wish to apply it.
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Mango & Passion Fruit Swiss Roll
for one roll cake, 25 cm long
MANGO CUSTARD
Ingredients Total weight: ~ 400 g 100%
• Mango puree 250 g 63%
• Pectin NH 10 g 2%
• Sugar 30 g 8%
• Egg yolks 45 g 11%
• Butter 82% 65 g 16%
1. Using a whisk, mix together the sugar and pectin NH in
a separate bowl.
2. Add the mango puree and egg yolks to a saucepan and heat
the mixture to 30 °C / 86 °F.
3. Gradually add the sugar and pectin to the mango mixture, stirring
constantly with a whisk.
4. Bring everything to 85 °C / 185 °F, continuing to stir constantly
with a whisk.
5. Remove the saucepan from the heat and add the butter.
6. Blend everything with a hand blender until smooth.
7. Cover with a sheet of cling film and place in the fridge. Let it chill
there for at least 6 hours, preferably overnight.
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Mango & Passion Fruit Swiss Roll
for one roll cake, 25 cm long
MANGO AND PASSION FRUIT CONFIT
Ingredients Total weight: ~ 326 g 100%
• Mango puree 200 g 62%
• Passion fruit puree (with seeds) 70 g 22%
• Glucose/corn syrup 24 g 7%
• Sugar 24 g 7%
• Pectin NH 6g 2%
1. Add the mango and passion fruit purees to a saucepan.
2. Add the glucose syrup to the puree and bring the mixture
to 30–35 °C / 86–95 °F.
3. In the meantime, mix together the sugar with the pectin NH in
a separate bowl. Once the puree reaches 30–35 °C / 86–95 °F,
gradually incorporate the sugar and pectin NH mixture. Make sure
to stir the mass constantly with a whisk.
4. Increase the heat and bring the puree to a boil, while continuing to
mix with a whisk. Keep boiling for 30 seconds and then remove the
saucepan from the heat.
5. Transfer the confit to a clean container and cover with a sheet of
cling film touching the surface of the confit. Place the container in
the fridge and let it sit there until it completely cools down.
6. Use a silicone spatula or whisk to soften the texture of the confit
before use.
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Mango & Passion Fruit Swiss Roll
for one roll cake, 25 cm long
ROLL CAKE SPONGE
Ingredients Total weight: ~ 600 g 100%
• Egg yolks 105 g 18%
• Sugar (1) 30 g 5%
• Sugar (2) 75 g 13%
• Egg whites 200 g 33%
• All-purpose flour 85 g 14%
• Milk 2.5% 45 g 7%
• Sunflower oil 60 g 10%
• Yellow water-soluble colorant Sufficient quantity
• Green water-soluble colorant Sufficient quantity
1. In a stand mixer, whip together the egg yolks with the sugar (1) using
a whisk attachment at maximum speed. Whip until a pale and fluffy
foam forms, then set the mixture aside.
2. In a separate bowl, whip the room temperature egg whites with the
sugar (2) for 3–4 minutes at medium speed until stiff peaks appear.
Add the yellow and green colorants to the meringue.
3. Using a spatula, add a third of the meringue mixture to the egg yolk
mixture to make the yolk mixture lighter. Then carefully fold the rest
of the meringue into the yolk mixture.
4. Sift the flour on top of the meringue and egg yolk mixture and
slowly mix with a spatula.
5. Combine the milk with the sunflower oil, and heat the mixture
to 50 °C / 122 °F.
6. Add a portion of the cake batter to the oil and milk mixture. Mix with
a spatula and transfer the oily batter mixture to the rest of the batter.
Mix until combined.
7. Pour the batter into a frame (35x35 cm) and spread it in an even
layer using an offset spatula.
8. Bake the sponge in an oven preheated to 180 °C / 356 °F
for 12–15 minutes. The sponge should spring back when
pressed gently.
9. Cover the sponge with a sheet of parchment paper and let it cool
down in the freezer or at room temperature.
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Mango & Passion Fruit Swiss Roll
for one roll cake, 25 cm long
ASSEMBLY AND DECORATION
Ingredients
• Fresh mango 1 pc
• Dragon fruit 2 pcs
• Neutral gel 100 g
• Baked sponge
• Chilled mango and passion fruit confit
• Stabilized mango custard
1. Lay the sponge down on a sheet of parchment paper with the
smooth side facing down.
2. Mix the confit with a spatula until smooth and spread it evenly on
top of the sponge.
3. Spread the mango custard on top of the mango and passionfruit
confit in an even layer.
4. Lifting the parchment paper from the narrow side of the sponge,
start to roll the sponge tightly.
5. Place the rolled sponge in the fridge for at least 2 hours to stabilize.
You can also freeze the roll cake at this point.
6. Once the roll cake has stabilized, trim any rough edges with
a serrated knife.
7. Warm up the neutral gel until liquid and, using a pastry brush, apply
it to the roll cake.
8. Slice the mango and dragon fruit thinly and cut out petals using
a petal-shaped cutter.
9. Place the mango and dragon fruit petals on top of the roll cake,
overlapping them slightly to make a beautiful pattern. Try to cover
the surface of the roll cake completely.
10. Serve the Swiss roll cool – it can be kept in the fridge for up
to 48 hours.
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