Caribbean Coconut Charlotte

A simple but delicious cake recipe:

Preheat electric kitchen stove to 200 degrees.

Separate the eggs, whip the egg whites until stiff, whisk the yolks with the sugar until very creamy, add the beaten egg whites, add the flour and the coconut flakes and mix the whole thing with a whisk until it is light and fluffy.

Spread a baking tray (40×35 cm) with parchment paper, spread the dough evenly on it, bake in the oven for 10 to 12 minutes (gas: level 3).

Heat the jam and spread it through a sieve.

Sprinkle a clean kitchen towel with sugar, turn the sponge on it, remove the paper. Spread sponge thinly with the jam. Immediately roll up tightly from the long side. Cool.

Drain pineapple, reserving juice. Set aside about 20 pieces. Crush remaining pineapple.

Beat the eggs with the sugar and vanilla sugar until light and creamy. Gradually add the mascarpone, curd cheese, grated coconut, juice of one lemon and coconut liqueur, then stir in the pineapple puree.

Soak the gelatine in cold water, squeeze lightly. Melt with 5 tbsp pineapple juice in a small saucepan over low heat. Stir through a few tablespoons of curd mixture, stir into remaining curd mixture. Place in the refrigerator to gelatinize a little.

Place a cake ring (diameter 26 cm) on a cake plate. Cut the sponge roll into slices of about 1 cm. Cover the base (cake plate) and the edge of the cake springform pan tightly with the rolls.

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