Summary

Ingredients

For the dough:

• 4 large egg (s), separated
• 100 g suar
• 0.5 teaspoon ½ vanilla extract
• 60 g flour
• 40 g cornstarch

For the filling:

• 1 can pineapple, sliced, (567 g)
• 500 ml cream
• 2 packs cream stabilizer
• 50 g powdered suar

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Instructions

1. For the dough, preheat the oven to 180 ° C and line a baking sheet with parchment paper.
2. Separate the eggs and stir the yolks with the sugar and vanilla extract until creamy. Then use the cleaned whisk to beat the egg white until stiff. Mix the flour and cornstarch and sift over the egg yolk cream. Add the egg whites and carefully fold in both with a spatula. Place on the prepared baking sheet, smooth out and bake in the hot oven for about 12-15 minutes.
3. Tip: You should look here, the biscuit plate should be a light brown color. It is very important that it is not in too long or it will dry out and break later when rolled up.
4. If the biscuit is in the oven, set up a clean tea towel on a work surface. Then take the tray out of the oven. Use a knife to loosen the dough from the edge and turn the paper over onto the tea towel. Peel off the baking paper, roll up the plate with the cloth, place on a wire rack and let cool down completely.
5. In the meantime you can start filling. To do this, drain the pineapple slices in a colander. Beat the cream with the cream stiffener until stiff and stir in the powdered sugar. Then put three tablespoons of it in a piping bag with a star nozzle. Cut the pineapple slices into wedges, but don`t make them too small. I cut the slices in half, quarter them and cut the quarters again. This is now added to the cream and folds in with a spatula.
6. Roll up the Swiss roll and pour the pineapple cream on top. Distribute evenly and smooth out. Carefully roll up the roll again and also put a cake platter. Decorate with some tuffs and the remaining pineapple wedges.