Beetroot Galangal Roll Cake
Beetroot Galangal Roll Cake
8-10 people
Preparation time: 20 min
Cooking time: 30-35 min
Materials
for cake
5 egg whites
260 g sugar
20 ml white vinegar
18 g corn starch
For stuffing
350 g mascarpone cheese
250 g cream
250 g Freya Gurme Beetroot Galangal Sauce
10 g sugar vanillin
Zest of 1 lime
Fabrication
Preheat your oven to 175c
Mix the eggs with a countertop blender at the highest speed for 5-6 minutes.
Add sugar and continue mixing
Add vinegar and starch and mix.
Line the baking tray with baking paper and place your cake flat.
Cook for 30-35 minutes
After cooking, take it out of the oven and put it on top to prevent it from drying out.
Lay down a clean kitchen cloth
For the filling, mix all the ingredients except lemon zest.
Place your cake on another kitchen cloth, spread your filling and grate the lemon peel.
Roll it into a roll using a kitchen cloth.
Take it on a serving plate
Enjoy your meal!
