MASSA
Delícia Supreme 48 g
Eggs separated into yolks and whites at room temperature 6 pcs
Sugar 80 g
Wheat flour 90 g
Chemical yeast 10 g
CREAM
Cornstarch 18 g
Milk 250 ml
Sugar 40 g
Refreshment powder red fruit flavor, raspberry or strawberry 10 g
Mango, chopped 1/2 p
Guava, peeled, seeded, chopped 1 p
Kiwi, peeled, chopped 1 p
MONTAGE
Sugar for sprinkling
COVERY
Claras 3 p
Salt or bicarbonate of soda 1 pinch(s)
Sugar 20 g
MASSA
1. In a mixer, whip the egg whites to stiff peaks and set aside.
2. Whisking constantly, add the egg yolks one by one, then the sugar and then the Delícia Supreme margarine.
3. Turn off the machine and, mixing constantly, add the sifted wheat flour and gently pour in the egg whites.
4. On a rectangular baking sheet measuring 39 x 33 cm, lined with baking paper, bake in a preheated oven for approximately 20 minutes, or until cooked through but not browned.
5. Remove the dough from the oven and keep it on.
RECHEIO
6. Put the cornstarch, milk and sugar in a saucepan and mix well.
7. Cook over a low heat and stir until it thickens.
8. Remove from the heat, add the powdered soft drink, mix well and leave to cool.
9. Cut the fruit into small cubes and set aside.
MONTAGE
10. Remove the baking sheet from the oven and unmold the cake onto a damp napkin sprinkled with sugar.
11. Trim the edges of the cake, spread the cream over it leaving a small border free, distribute the fruit over the cream and roll it up.
12. Refrigerate for 2 hours or until firm.
COVERY
13. In a mixer, whip the egg whites until stiff.
14. Gradually add the bicarbonate of soda and the sugar, beating until you obtain a firm meringue.
15. Arrange the roulade in an ovenproof dish, cover with the meringue and bake in a very hot oven just to begin to brown.
16. Remove from the oven, leave to cool and refrigerate. If you like, decorate with slices of fresh fruit when serving.
