For the sponge cake:
- 4 eggs
- 125 g of flour
- 125 g of sugar
For garnish :
- 500 g of fresh pineapple flesh cut into small pieces
- 25 g of sugar
- 20 ml of dark rum
- 1/4 teaspoon of vanilla powder
- 40 g of icing sugar
- 250 g of mascarpone
In a saucepan, mix together the pineapple chunks and the sugar. Start cooking over medium heat and let cook a little. Add the vanilla powder, mix and cook covered for 15 minutes. Add the rum, mix and cook for another 5 minutes. Reserve.
Preheat your oven to 180 °. In the bowl of your stand mixer whisk together the eggs and sugar for 8 minutes at high speed. Then add the flour in 3 stages and mix gently with the spatula. Put a baking sheet on your baking tray and pour the dough over it. Smooth a little and bake for 10 minutes. As soon as your cake is out of the oven, cover the sponge cake with a cloth and let cool a little.
In a bowl put the mascarpone and the icing sugar and whisk a little to mix well. Garnish your sponge cake with cream and pineapple and roll tightly. Then roll in the cloth and let stand in the fridge for 2-3 hours.
Cut the 2 ends and using a spatula decorate with cream, cut into slices and enjoy your pineapple roll cake.