Pineapple Roulade

For the pineapple roulade, beat eggs, powdered sugar and fold in the flour. Spread the mixture on a baking tray lined with baking paper and bake at 190 degrees for about 12 minutes.

After baking, turn out the sponge cake and remove the paper. Line a baking pan with plastic wrap. Cut the sponge cake into a suitable strip and place in the mold.

Mix curd, lemon juice, powdered sugar and vanilla sugar. Prepare gelatin as directed and dissolve in rum and stir into curd mixture.

Whip the cream until stiff and stir in. Fold the chopped pineapple pieces into the curd mixture. Pour the filling into the mold, smooth it out and cover with the remaining sponge cake strips.

Refrigerate for a few hours. Then turn out the pineapple roulade, cut into pieces and serve.

Preparation Tip:

The filling for the pineapple roulade can be prepared without rum.

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