Pina colada biscuit roll

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding 100 g of sugar. Stir in egg yolks. Mix flour, starch and baking powder and fold into the mixture. Line baking tray with baking paper. Spread the mixture evenly on top.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Remove the sponge cake from the oven and turn out onto a tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake from the long side with the cloth and chill. Soak gelatine in cold water. Drain the pineapple, let it drip off and chop finely. Squeeze the gelatine, dissolve lukewarm. Put 5 tablespoons of coconut milk aside for spreading. Stir 2 tablespoons of coconut milk into the gelatine. Place the rest of the coconut milk and pineapple in a bowl and stir in the gelatine. Stir in lemon juice. Chill until the cream begins to set.

3. 3

   Put 5 tablespoons of coconut milk aside for spreading. Stir 2 tablespoons of coconut milk into the gelatine. Place the rest of the coconut milk and pineapple in a bowl and stir in the gelatine. Stir in lemon juice. Chill until the cream begins to set. Whip the cream until stiff, adding 4 tablespoons of sugar. Cream, except for 2 tablespoons for spreading, and fold rum into the cream. Unroll the sponge roll and spread with the cream. Leave about 5 cm free at the outer upper end. Roll up the roll again and chill for 1 hour. Mix the remaining cream and coconut milk and spread the outside of the roll. Sprinkle with coconut flakes

4. 4

   Cream, except for 2 tablespoons for spreading, and fold rum into the cream. Unroll the sponge roll and spread with the cream. Leave about 5 cm free at the outer upper end. Roll up the roll again and chill for 1 hour. Mix the remaining cream and coconut milk and spread the outside of the roll. Sprinkle with coconut flakes

5. 5

   1 1/2 hours waiting time