Piña Colada Roll

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites and 4 tablespoons of cold water until stiff and finally add 150 g sugar and 1 packet of vanillin sugar. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam mixture and fold in carefully. Put the mixture on a baking tray (32 x 36 cm) lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes.

2. 2

   Remove the finished sponge cake from the edge with a knife and turn it over onto a damp tea towel sprinkled with sugar. Remove the baking paper and let the sponge cake cool down. In the meantime soak the gelatine in cold water. Drain the pineapple and cut the slices into small pieces. Put some pieces aside for decoration. Mix coconut milk, sour cream, yoghurt and 100 g sugar. Squeeze the gelatine and dissolve. Mix with 2 tablespoons of coconut mass and stir drop by drop with the rest of the mass and chill for about 20 minutes until it begins to gel. In the meantime drain the cherries. Put some aside for decoration, chop the rest roughly. Sprinkle the sponge cake base with rum. Put the coconut mixture on the sponge cake base and smooth it down.

3. 3

   Squeeze the gelatine and dissolve. Mix with 2 tablespoons of coconut mass and stir drop by drop with the rest of the mass and chill for about 20 minutes until it begins to gel. In the meantime drain the cherries. Put some aside for decoration, chop the rest roughly. Sprinkle the sponge cake base with rum. Put the coconut mixture on the sponge cake base and smooth it down. Spread the chopped cherries and pineapple pieces evenly on top. Roll up the sponge cake from the long side and refrigerate for about 1 hour. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Sprinkle sponge roll with icing sugar and grated coconut. Pour cream into a piping bag with a star nozzle and spray tuffs onto the roll. Put the remaining cherries and pineapple pieces alternately on wooden skewers and decorate the roll with them

4. 4

   Spread the chopped cherries and pineapple pieces evenly on top. Roll up the sponge cake from the long side and refrigerate for about 1 hour. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Sprinkle sponge roll with icing sugar and grated coconut. Pour cream into a piping bag with a star nozzle and spray tuffs onto the roll. Put the remaining cherries and pineapple pieces alternately on wooden skewers and decorate the roll with them

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
340 kcal

CARBS
50 g

FATS
14 g

PROTEINS
6 g