An invention in my kitchen - a vertical roulade-cake. Everyone praised it!

An invention in my kitchen - a vertical roulade-cake. Everyone praised it! Ingredients: cocoa cake top: eggs - 6 pieces flour - 70 g (2.47 oz) cocoa - 20 g (0.7 oz) sugar - 120 g (4.23 oz) baking powder - 5 g (0.18 oz) Tray size 30 x 30 cm (12 x 12 in) IN THE OVEN 180 °C (356 °F)/15 minutes for the meringue cake top: egg whites - 4 pieces sugar - 70 g (2.47 oz) coconut flakes - 120 g (4.23 oz) IN THE OVEN 180 °C (356 °F)/15 minutes for the cream: yolks - 4 pieces sugar - 50 g (1.76 oz) starch 40 g (1.4 oz) milk - 300 ml (10.14 fl oz) butter - 200 g (7 oz) canned pineapple- 150 g (5.3 oz) Spread the cream over the cold meringue for decoration: whipped cream - 200 g (7 oz) grated white chocolate - 25 g (0.9 oz) IN THE FRIDGE 1 H Follow us on: Facebook:   / cookrate.eng