Piña Colada biscuit roll

Name: Piña Colada biscuit roll
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 Eggs (Gr. M); 100 g + 8 tablespoons sugar; 75 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 10 sheets white gelatine; 250 g cream quark (40 % fat); 1 can(s) (400 ml) unsweetened coconut milk; 6 TABLESPOONS white rum; 1 TABLESPOON Lemon juice; 1 can(s) (236 ml) Pineapple Slices; 200 g Whipped cream; 5 TABLESPOONS Coconut flake; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 Eggs (Gr. M)
100 g + 8 tablespoons sugar
75 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
10 sheets white gelatine
250 g cream quark (40 % fat)
1 can(s) (400 ml) unsweetened coconut milk
6 TABLESPOONS white rum
1 TABLESPOON Lemon juice
1 can(s) (236 ml) Pineapple Slices
200 g Whipped cream
5 TABLESPOONS Coconut flake
baking paper

Directions

1
For the sponge cake, line a baking tray (approx. 35 x 40 cm) with baking paper. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Separate the eggs. Beat the egg whites and 3 tbsp. cold water until stiff, adding 100 g sugar.
2
Stir in the egg yolk. Sift flour, starch and baking powder over it and fold in. Spread the sponge cake mixture on the baking tray. Bake in a hot oven for 8-10 minutes.
3
In the meantime, soak the gelatine in cold water for at least 5 minutes. Sprinkle a clean, damp tea towel with 2 tbsp. sugar. Turn the sponge cake plate over onto the cloth immediately. Moisten the baking paper with water and remove carefully immediately.
4
Roll up the biscuit from the long side using the cloth.
5
Mix quark, coconut milk, rum, lemon juice and 3 tablespoons of sugar. Squeeze the gelatine, dissolve at very low heat. First mix with 2 tbsp. coconut quark, then stir into the remaining quark. Chill for 10-20 minutes until the cream begins to gel.
6
Drain the pineapple and chop finely. Whip the cream until stiff and pour in 3 tbsp. sugar. Fold the cream into the coconut quark and put 5-6 tbsp aside for spreading. Fold the pineapple into the remaining coconut cream.
7
Unroll sponge roll and spread with pineapple-coconut cream, leaving 4-5 cm free at the top. Roll up the roll from the other end. Spread with the remaining coconut cream and sprinkle with coconut flakes.
8
Put the sponge roll in a cool place for 3-4 hours.