pineapple and almond roulade

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="pineapple and almond roulade"] _______________________________________

Cooking receipe to make pineapple and almond roulade under category Aga Recipes. You may find some video clips related to this receipe below.

pineapple and almond roulade

25g flaked almonds

5 eggs separated

150g caster sugar

1 tsp vanilla essence

75h white marzipan coarsely grated or finely chopped

3 tbsp plain white flour

To assemble:

300ml double cream

25g caster sugar

275g fresh pineapple chopped

icing sugar for dusting

Spread the flaked almonds on a baking sheet and toast on the grid shelf on the floor of the roasting ovenfor 3 to 4 minutes or until golden brown.

lightly grease a 330 x 230mm swiss roll tin and line with nonstick baking parchment. Scatter the toasted almonds evenly over the paper.

Put the egg yolks and 125g f the caster sugar into a bowl and whisk using an electric beater until pale and thick.

Fold in the vanilla essence and grated marzipan.

Sift the flour over the mixture then lightly fold in using a large metal spoon.

Variation:Add 1tbsp amaretto liqueur to the roulade mixture.

Whisk the egg whites in another bowl until stiff but not dry.

Whisk in the remaining 25g caster sugar a spoonful at a time.

Using a large metal spoon carefully fold a quarter of the egg whites into the almond mixture to lighten it then gradually fold in the rest.

Turn the mixture into the prepared tin and spread evenly gently easing it into the corners.