Fake Chocolate and Mango Roll

Nothing can be better than chocolate, but when baking for kids, I find the carob flour quite a good substitute. It has almost no fats, and compared to cocoa - more fibre and Calcium and less calories.

I used canned mango puree for this recipe, but I think fresh pureed mango would have been better. So if you can't find the mango puree, just blend fresh mango.

For the roll:

4 eggs separated egg whites and yolks

2/3 cup caster sugar
2/3 cup flour
2 tbsp carob flour
2/3 tsp baking powder

equipment - jelly pan 26x38cm lined with baking paper

cream - 150 ml mango puree

150 gr Philadelphia cheese

150 gr mascarpone

for the glaze:

100 ml mango puree

200 ml double cream

1/2 ripe fresh mango - sliced

Method:

Beat the egg whites with a mixer in a clean bowl until white peaks start appearing.
In another bowl beat the yolks with the sugar until the mixture starts to become white and fluffy and the sugar crystals have dissolved.
In another bowl sieve the flour with the carob flour and baking powder.

Add one table spoon of the egg whites mixing carefully until smooth. Then add one tbsp of the flour mix and incorporate carefully.

Do so until all the egg whites and all the flour are over. This would take 15-20 minutes.

In the meantime preheat the oven to 190 degrees C. Spray the roll pan with oil and lay a baking paper. Spray with oil the upper side of the paper as well, sprinkle a tiny amount of flour and place the mixture over it carefully, and make sure it is even.

Bake for 8 minutes only. Remove from the oven, place on a towel. Line the top with baking paper and start rolling it. Then leave it rolled to cool.

Until the cake is cooling, make the cream.

Beat the mango puree (which is sweetened) with the cheese and mascarpone until well blended.

If you use fresh pureed mango add sugar if needed to taste.

Unroll the cake, spread with the cream and roll again. Leave in the fridge for a couple of hours.

Make the glaze:

Beat the double cream with the mango puree until smooth and the texture is spoonable but not runny.

Cover the cake and leave in the fridge overnight.