Piña Colada biscuit roll

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of cold water with the whisks of the hand mixer until stiff. Add 1 pinch of salt and 75 g sugar. Beat the egg yolks separately into the mixture. Mix flour, cornstarch and baking powder. Sift over the egg mixture and fold in carefully.

2. 2

   Spread evenly on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. Then turn out onto a damp tea towel sprinkled with sugar. Remove baking paper immediately. Whip protruding sides of the cloth over the plate. For the filling, soak gelatine in cold water. Drain the pineapple. Whip the cream until stiff, pouring in 50 g sugar. Fold in the quark. Squeeze the gelatine, dissolve lukewarm and mix with liqueur. Stir into the cream quark. Stir pineapple pieces and coconut flakes into 2/3 of the cream quark.

3. 3

   Whip the cream until stiff, pouring in 50 g sugar. Fold in the quark. Squeeze the gelatine, dissolve lukewarm and mix with liqueur. Stir into the cream quark. Stir pineapple pieces and coconut flakes into 2/3 of the cream quark. Spread on the sponge cake plate. Roll up with the help of the tea towel. Spread the roll with the rest of the cream. Chill for about 1 hour. Lightly roast the coconut chips in a pan without fat, take them out and let them cool down. Sprinkle the roll with it. Decorate with cocktail cherries and candied pineapple

4. 4

   Roll up with the help of the tea towel. Spread the roll with the rest of the cream. Chill for about 1 hour. Lightly roast the coconut chips in a pan without fat, take them out and let them cool down. Sprinkle the roll with it. Decorate with cocktail cherries and candied pineapple

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
180 kcal

CARBS
16 g

FATS
9 g

PROTEINS
7 g