Pineapple-lime biscuit roll with cheese cream

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 15
  • 4 Eggs (size M)
  • 7-10 Tbsp Salt
  • 300 g Sugar
  • 100 g Flour
  • 25 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 2 Baby-Ananas (ca. 380 g)
  • 5 sheets Gelatine
  • 500 g Low-fat curd
  • 2 packages Vanillin sugar
  • 7-10 Tbsp peel and juice of 1 organic lime
  • 450 g Whipped cream
  • 60 g Coconut flake
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites, 4 tablespoons of water and 1 pinch of salt with the whisk of the hand mixer until stiff, adding 100 g of sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve over the egg mixture and fold in

  2. 2

    Line a baking tray (approx. 32 x 39 cm) with baking paper. Pour the mixture on top and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes, remove from oven. Turn the sponge cake immediately onto a slightly moistened tea towel sprinkled with sugar and carefully remove the baking paper. Roll up from one long side with the tea towel, let cool for about 1 hour

  3. 3

    In the meantime peel the pineapple, quarter it and cut out the stalk. Cut the pineapple into pieces (à approx. 1 x 1 cm). Put 300 g water and 100 g sugar in a small pot and let it simmer for about 5 minutes. Add the pineapple and cook over low heat for about 4 minutes. Put the pineapple into a sieve, drain well and let cool down

  4. 4

    Soak gelatine in cold water. Mix quark, 100 g sugar, 1 packet of vanillin sugar, lime zest and juice. Squeeze the gelatine and dissolve. Stir in about 3 tbsp. quark, then stir into the remaining quark. Chill the cream until it begins to gel

  5. 5

    Whip 200 g cream with the whisks of the hand mixer until stiff. Fold the cream first, then the pineapple pieces into the quark. Unroll the sponge cake, spread the cream on top and spread evenly, chill for about 15 minutes. Roll up the sponge cake from the long side with the help of a cloth, refrigerate for approx. 2 hours. Roast the grated coconut in a pan without fat, take it out and let it cool down

  6. 6

    Whip 250 g cream until stiff, pour in 1 sachet of vanillin sugar. Coat the roll with the cream evenly all around. Sprinkle with coconut flakes

  7. 7

    waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
280 kcal
CARBS
28 g
FATS
14 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCake

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