Exotic Pina Colada – Charlotte

Ingredients for 1 servings:

• 4 eggs
• 1 egg yolk
• 125 g sugar
• 100 g flour
• 25 g cornstarch
• 1 tsp baking powder
• 4 tbsp jam (pineapple jam)
• 50 ml coconut milk
• 2 eggs, separated
• 1 egg white
• 50 g sugar
• 50 g flour
• 25 g cornstarch
• 1 tsp baking powder
• 25 g butter, melted
• 10 sheets of gelatin
• 500 g pudding powder, cream vanilla
• 250 ml coconut milk
• 2 tbsp rum
• 200 g cream
• 1 can pineapple, in pieces
• 100 ml coconut milk
• 200 ml pineapple juice, from the can
• 1 tbsp cornstarch, heaped
• 1 tbsp rum
• 1 tbsp rum, for soaking
• Jam, for the coating
• Chips (coconut chips) for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

a real summer dream

Line a baking tray with baking paper and preheat the oven to 200°C. For the Swiss roll, beat the eggs and egg yolks with the sugar until creamy. Mix the flour, cornstarch, and baking powder, sift over the cake, and carefully fold in. Spread the dough onto the baking tray and bake for about 10 minutes. Meanwhile, mix the pineapple jam with the coconut milk and set aside. Immediately turn the sponge cake out onto a sugar-dusted tea towel and spread with the jam mixture. Carefully roll up and let cool. Meanwhile, for the Viennese base, beat the egg yolks with the sugar until creamy. Mix the flour, cornstarch, and baking powder and sift over the cake. Beat all the egg whites until stiff peaks and add to the cake. Carefully fold in the butter and mix well. Pour into a greased and floured springform pan and bake at 200°C for about 15-20 minutes. Remove from the pan and let cool. For the cream, soften the gelatine. Mix the cream pudding with the coconut milk and rum. Dissolve the gelatin, stir in about 2 tablespoons of the cream, and then quickly stir all of the gelatin into the coconut cream. Chill. As soon as the mixture begins to set, fold in the cream and chill again. Meanwhile, cut the Swiss roll into thin slices and line a bowl with a capacity of about 2.5 liters and a diameter of about 26 cm. Pour in the cream and let it chill for at least 2 hours. Drain the pineapple pieces, reserving the juice. Heat the coconut milk with 200 ml of pineapple juice. Mix the rum with the cornstarch and quickly stir in the mixture. Bring the mixture to a boil while stirring, stir in the pineapple pieces, and spread it over the cream in the bowl. Let it cool slightly, then place the Viennese base on top. Drizzle with rum. Let it set for at least 4 hours, preferably overnight, and then turn out onto a plate. Brush the dome with heated jam to give it a shine. Garnish with coconut chips, if desired.