Three 3.52 oz. cups of Charles & Alice 100% Fruit for All Mango with Apple
15 sugar cubes
1/8 cup salted butter
5 tablespoons milk
Preparation:
First prepare the caramel with salted butter. To do this, place the pieces of sugar in a pan and moisten them with a little water without soaking.
Add the salted butter in the saucepan and melt over low heat.
Once the butter is melted, boil the mixture until it is a caramel color.
Add the milk to the saucepan and cook over low heat, stirring until a cream with the consistency of liquid honey. Leave the caramel cream and salted butter in a bowl to cool.
Prepare the sponge cake mix, starting with the egg yolks and powdered sugar. (Keep the egg whites aside).
Add the flour and potato flour while continuing to mix. Option: add a tablespoon of milk if the dough is too inconsistent.
Beat the egg whites until stiff, then fold them gently into the dough by lifting it.
Place a sheet of buttered baking paper on a baking sheet, pour on mixture and bake about 10 minutes at 350° F.
Place the cooked dough onto a clean, damp cloth and roll the dough over itself gently with the cloth to give it the shape of the log. Let the rolled dough stand a few minutes. Place a thin layer of Charles & Alice 100% Fruit For All Mango with Apple on the dough and roll it back on itself gently. Let cool by covering with damp cloth.
When the sponge cake has cooled, pour the caramel over the log evenly or by making a decoration. Keep in the refrigerator before serving.
You can replace the apple-mango mixture with other fruit varieties. Also, the melted caramel can be replaced with chocolate or simply powdered sugar according to taste.
