ingredients:
*4/ egg+ 2/ egg yolks
*260g/ of sugar
*165g/ of fluid flour
*50cl/ of coconut milk
*200g/ Victoria pineapple (equivalent to ½ pineapple)
*25cl/ whole cream
*100g/ of shredded coconut
*2 tbsp/ tablespoons rum
*1/ bag of Chantifix
*15g/ of butter
*3/ gelatin sheets
*1/sachet of vanilla sugar
making:
1- Beat 4 egg yolks with 125g sugar. Add 125 g of flour. 4 Mount White stiff. Stir them gently into the batter. Spread on baking sheet lined with greased baking paper. Bake 10 minutes in oven preheated to 200 ° C .2- Turn the cake onto a damp cloth. Gently peel off the paper. Roll the biscuit and the cloth to give it shape. Let cool.
3- Soften the gelatin in cold water. Heat the coconut milk. Beat 2 egg yolks with 50 g sugar and vanilla sugar. Add 40 g of flour then add the coconut milk, stirring. Pour back into the saucepan and thicken over medium heat 3 min. Stir in the drained gelatin. Cover with plastic wrap and let cool on contact.
4- Cut the pineapple into small cubes. Bring 10 cl of water to boil with 60 g of sugar. Add the rum and leave to cool. Unroll the cake and brush it with the syrup. Spread over cream and sprinkle with coconut pineapple. Roll again. Trim the ends so they are neat. Wrap in plastic wrap and refrigerate 2 hours.
5- Mix the very cold liquid cream with Chantifix and 25 g sugar. Whip and spread fairly thin layer on the log. Roll it in the coconut and keep cool until serving.
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