For 3 servings
90 ml Milk 1
70 g Debic Dairy Butter Constant
140 g Flour
240 g Egg yolk
80 g Eggs
120 ml Milk 2
180 g Egg whites
125 g Sugar
Water-soluble yellow colouring Exotic fruit jam
500 g Exotic fruit purée
1 Stalk lemon grass
4 g Pectin Vanilla cream
1000 ml Debic Stand & Overrun
80 g Sugar
2 Vanilla pods
Boil the milk (1) and the Debic Butter .
Remove from the heat and add the flour.
Let it dry slowly over a low heat.
Gradually mix in the egg yolks and eggs.
Add the milk (2) last.
Beat the egg whites with the sugar until stiff.
Add the first mixture to the whipped egg whites and spread on a baking sheet.
Bake at 180°C for 20 minutes.
Exotic fruit jam
Heat the exotic fruit purée to 60°C together with the lemon grass.
Add the pectin, mixed with the sugar (1).
Bring to the boil and add the sugar (2).
Heat to 103°C.
Pass through a fine sieve and remove the lemon grass.
Put to one side.
Whip the Debic Stand & Overrun with the sugar and vanilla pulp.
Spread the exotic fruit jam, followed by the vanilla cream, onto the sponge cake.
Roll the sponge and leave to set in the freezer.
Cut into the desired shape.
Garnish with vanilla cream, using a St. Honoré piping nozzle.
Decorate as you wish.