Roll without Flour with Pineapple-Coconut Cream
Ingredients
Instructions
Roll without Flour with "YUMMY" Pineapple-Coconut Cream: 6 eggs, 100g sugar, a pinch of salt, 3 tablespoons of quality Dutch cocoa, and besides that whipped and lightly sweetened whipped cream.
In a bowl, whisk the egg whites with sugar and a pinch of salt with a hand mixer until stiff peaks form, then fold in the yolks and finally just mix in the cocoa. Spread onto a large baking sheet with low edges (mine has an inner dimension of 42x32cm), lined with parchment paper and buttered for extra security. Bake for 12-15 minutes at 180 degrees. Spread the cooled sheet with whipped cream or any light cream, today I chose a "cherry" cream with pineapple. Roll up and at the same time peel off the parchment paper and gently tighten. Let the finished roll stiffen in the fridge and before serving, you can simply sprinkle it with powdered sugar. I spread it with whipped instant cream, sprinkled with grated coconut, and decorated with pineapple slices.
Cream
2 tubs of 33% whipping cream (total 400g), 1 can of pineapple compote (565g), 2 coconut puddings without cooking Olé from Dr. Oetker. Put all the ingredients (including the compote with fruit and juice, do not strain anything!) in a sealed container and "shake" the container for 30 seconds. When you no longer hear any sloshing, the cream is ready.
