“There are things that happen in a person’s life that are so scorched in the memory and burned into the heart that there’s no forgetting them.”
~ John Boyne ~
Good morning, sweet friends!
I hope this wonderful Wednesday morning finds you well.
Today is a perfect day to go back my childhood & reminisce ….
…lately I have been doing lot of reminiscing …. bringing back my childhood memories & re-creating recipes behind these memories.
Today’s PINA COLADA CAKE ROLL is re-creaction of PINEAPPLE TORTE (Ananásová Torta) …. favorite Sunday dessert from my childhood.
Growing up my mom used to take me at least once a month on Sunday to visit her sister who was also my Godmother.
It was mom’s time to catch up with her big sister & gave me time to hang out with my favorite big cousin Andrea.
I used to love those Sundays.
My aunt always made us girls to feel special by letting us join in during their coffee time.
It was the 70′ & early 80′ in Eastern Europe and “fancy” coffee was made using Italian Stove-top Percolator.
Also coffee was served in small dainty cups not like big giant mugs I enjoy these days.
My aunt always made us special White Coffee with little bit of decaf coffee & lot of sweetened milk. She served it to us in pretty little china cups. We felt so grown up drinking our “big girl” coffee with our moms.
Big part of our Sunday Coffee Time was my aunt’s PINEAPPLE TORTE or as we called it Ananásová Torta. I loved this torte so much that my aunt always wrapped a piece to take home with me.
When I close my eyes I can still taste the PINEAPPLE TORTE & white coffee. It was such a magical & simple time in my life that I never want to forget.
I wanted to share this memory with my boys so last Sunday I re-created my aunt’s Pineapple Torte & turned it into PINA COLADA CAKE ROLL.
I treasure so many of my childhood memories, but our Sunday Coffee Time is one of the most special ones.
Do you have a favorite childhood memory? I would love you to share it in the comments with me. I love reminiscing.
PINA COLADA CAKE ROLL
- 4 Eggs (room temperature & separated)
- 3/4 cup Sugar
- 1/4 cup Water
- 1/2 tsp Coconut Extract (or 1Tbsp Malibu rum)
- 3/4 cup AP Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
STEP1: Preheat oven to 375C. Line 17″x11″ jelly roll with wax or parchment paper. Grease.
STEP 2: In a bowl on a high speed beat together egg yolks and sugar until light a fluffy. While beating gradually add water and coconut extract.
STEP 3: Meanwhile in a small bowl using hand whisk whisk together flour, baking powder and salt.
STEP 4: On a low speed gradually fold in flour mixture until well combined.
STEP 5: In another bowl whisk together egg whites until they form peeks.
STEP 6: Gently fold the egg whites into the cake batter. Spread evenly onto jelly roll.
STEP 7: Bake for 15 minutes or until toothpick comes out clean.
STEP 8: Remove from the oven and turn onto a kitchen towel sprinkled with powdered sugar. Remove wax paper and tightly roll cake with towel starting on a short side. Cool completely.
- 14oz Crushed Pineapple (drained & juice reserved)
- 1 1/2 cup Heavy Cream
- 1/3 cup Powdered Sugar
- 1 Tbsp Clear Gelatin
- 1/2 cup Shredded Coconut
STEP 1: Sprinkle gelatin over reserved pineapple juice. Set aside.
STEP 2: In a bowl on high speed beat heavy cream until almost done. Beat in powdered sugar and finish beating until you have perfect whipped cream consistency.
STEP 3: On medium speed beat in pineapple gelatin that was set aside. Reserve about 1/2 cup of this filling for frosting.
STEP 4: Fold pineapple into the filling. Unroll cool cake and spread pineapple filling on top. Roll tightly.
STEP 5: Cover outside of the cake roll with reserved filling and cover with shredded coconut. Place into fridge for at least an hour before serving.
Don’t forget …. Keep Smiling …. Keep Cooking!
Bibi's Culinary Journey