Pineapple biscuit roll

Name: Pineapple biscuit roll
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 4 Eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 75 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 1 ( approx. 400 g) Baby pineapple; 3 sheets Gelatine; 250 g Cream curd; 7-10 Tbsp grated peel and juice of 1 lime; 250 g Whipped cream; 50 g Coconut flake; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Lime slices, pineapple slices and leaves; baking paper; 7-10 Tbsp Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

4 Eggs (size M)
200 g Sugar
1 package Vanillin sugar
75 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
1 ( approx. 400 g) Baby pineapple
3 sheets Gelatine
250 g Cream curd
7-10 Tbsp grated peel and juice of 1 lime
250 g Whipped cream
50 g Coconut flake
2 TABLESPOONS Icing sugar
7-10 Tbsp Lime slices, pineapple slices and leaves
baking paper
7-10 Tbsp Sugar

Directions

1
Separate eggs. Beat the egg whites until stiff, pour in 100 g sugar and vanillin sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Pour the mixture onto a baking tray lined with baking paper (approx. 35 x 40 cm) and spread evenly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes.
2
Turn the sponge cake onto a tea towel sprinkled with sugar. Carefully remove the baking paper. Place a slightly moist second tea towel on top and fold the edges in well, allow to cool. Cut off the pineapple's green mop of hair. Peel and quarter the pineapple and cut it into small cubes. Put 100 ml water and 100 g sugar in a pot, bring to the boil. Add the pineapple and simmer for 5 minutes. Let it cool down. Soak gelatine in cold water. Drain the pineapple and collect the syrup. Mix quark, collected syrup, lime juice and lime zest. Dissolve gelatine, stir into the cream.
3
Add the pineapple and simmer for 5 minutes. Let it cool down. Soak gelatine in cold water. Drain the pineapple and collect the syrup. Mix quark, collected syrup, lime juice and lime zest. Dissolve gelatine, stir into the cream. Chill until the cream begins to gel. Whip cream until stiff, fold pineapple pieces and cream into the gelling cream. Spread the pineapple cream on the sponge cake plate, roll up with the help of the tea towel. Chill for about 2 hours. Sprinkle the sponge roll with coconut flakes and dust with icing sugar. Decorate with lime slices, pineapple slices and leaves
4
Chill until the cream begins to gel. Whip cream until stiff, fold pineapple pieces and cream into the gelling cream. Spread the pineapple cream on the sponge cake plate, roll up with the help of the tea towel. Chill for about 2 hours. Sprinkle the sponge roll with coconut flakes and dust with icing sugar. Decorate with lime slices, pineapple slices and leaves
5
waiting time approx. 2 1/2 hours