John Myers
Pineapple Swiss Roll
The perfect pineapple swiss roll recipe with a picture and simple step-by-step instructions.
For approx. 18 pieces; For the sponge dough:
- 4 Eggs size M
- 100 g + 2 tbsp Zucker
- 1 packet Vanilla sugar
- 1 pinch Salt
- 100 g Wheat flour type 405 or 550
- 1 tsp Baking powder
- Parchment paper
For the pineapple yogurt filling:
- 8 sheet Gelatin
- 1 Jar, 580 ml Sliced pineapple
- 300 g Whole milk yoghurt, firm
- 50 g Sugar
- 1 tbsp Lemon juice
- 150 g Whipped cream
- 50 g Chopped pistachio nuts
For the set:
- 150 g Whipped cream
- Pineapple pieces
- 2 tsp Chopped pistachio nuts
- Preheat the oven to 200 ° C (convection: 175 ° C).
- Separate the eggs for the sponge cake. Beat the egg whites with the whisk of the hand mixer until stiff, sprinkling in 100 g sugar, 1 packet of vanilla sugar and salt. Beat in egg yolks one after the other. Mix the flour and baking powder, sift into the egg mixture and fold in.
- Place the biscuit mixture on a baking sheet lined with baking paper, smooth out. Bake in the preheated oven on the middle rack for about 10 minutes until golden brown. Turn the sheet of dough out onto a damp tea towel sprinkled with 2 tablespoons of sugar. Carefully peel off the baking paper. Roll up the sponge cake with the cloth, allow to cool.
- Soak gelatine for the pineapple yoghurt filling. Drain the pineapple and collect the juice. Cut the pineapple into small pieces. Set aside about 3 tablespoons of the pineapple pieces for the garnish.
- Mix the yogurt with sugar and lemon juice. Measure 100 ml of the pineapple juice, place in a saucepan and heat up. Squeeze out the gelatine and dissolve it in the warm pineapple juice, then stir into the rest of the cream and refrigerate for about 30 minutes. When the mass starts to gel, fold in the whipped cream.
- Unroll the Swiss roll, spread the yoghurt mixture on it, leaving a border of approx. 3 cm free all around. Spread the pineapple pieces and pistachio nuts on top and roll up the Swiss roll with the help of the tea towel.
- Chill the Swiss roll for at least 3 hours.
- Just before serving, garnish with cream tuffs, pineapple pieces and pistachios.
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